Korean · Lunch
Crispy Vegetable Fritters (Gluten-Free)
Korean-style vegetable fritters made from shredded zucchini, carrot, scallion and bean sprouts bound in a gluten-free rice flour and egg batter, pan-fried until the edges turn lacy and golden. Served hot with a tamari-based dipping sauce sharpened with rice vinegar, sesame oil and gochugaru.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
436Calories
12.5gProtein
23.5gFat
44.8gCarbs
7.4gSugar
4.7gFiber
1229mgSodium
181mgChol
3.4gSat Fat
624mgPotassium
78mgCalcium
2.8mgIron
0.6mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Grate zucchini and carrot into a bowl, salt lightly, let sit 10 minutes, then squeeze firmly until noticeably drier.
2
Build
Add scallions, bean sprouts, rice flour, cornstarch, egg and gochugaru to squeezed vegetables; stir until thick batter forms.
3
Fry
Heat vegetable oil in nonstick skillet over medium heat until shimmering, then spoon batter into two 3-inch patties. Fry 3–4 minutes per side until edges turn lacy and deep golden brown.
4
Plate
Transfer fritters to paper towel-lined plate. Whisk tamari, rice vinegar, sesame oil, sesame seeds and sliced scallion together for dipping sauce; serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g zucchini
- 3.6 oz100g carrot
- 44 scallions
- 2 oz60g bean sprouts
- 1/2 cup60g rice flour
- 2 tbsp20g cornstarch
- 22 small eggs, beaten
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp gochugaru
- 4 tbsp60ml vegetable oil, for frying
- 2 tbsp30ml gluten-free tamari
- 2 tbsp30ml rice vinegar
- 2 tsp10ml sesame oil
- 2 tsp2 tsp toasted sesame seeds
- 11 small scallion, for the dipping sauce
