Zucchini Fitters

It's been a great summer - this was a kayaking outing me and the kids did on the Wind River in Stephenson.  It was so beautiful 

And these are yummy! 

Hobak buchim:

1 medium-large (~10 oz) zucchini, shredded (or 2 cups shredded zucchini)

1 tsp fine sea salt

1 scallion, finely sliced

1 clove garlic, finely minced or grated on a microplane

½ tsp ground black pepper

1-3 tsp gochugaru (Korean chile flake; optional)

1 tbsp soy sauce

1 tsp sesame oil

1 large egg, lightly beaten (or water)

1 ½ cups all-purpose flour

Neutral cooking oil (canola, corn, etc.) for frying


  1. Add the shredded zucchini and salt to a mixing bowl and stir well to combine, massaging it with your hands and giving it a light squeeze.
  2. Stir in the scallion, garlic, pepper, gochugaru, soy sauce, sesame oil and egg and mix thoroughly.
  3. Stir in the flour until evenly incorporated. It will be a stiff dough, but don’t worry — you’re going to let the squash release its juices into the mixture and it will become a nice batter. Leave the mixture alone for 10-15 minutes and then stir, or you can cover the bowl and whack it in the fridge until you’re ready to cook.
  4. To cook the fritters: heat your oil in a large skillet over medium heat. If you want to fry them for a crispier fritter, pour in about ½” of oil, or if you want to use less oil you can cook them with just a drizzle of oil in the pan for a softer/cakier result. Scoop spoonfuls of the batter (around ⅓ cup or half the batter, if doing large pancakes) into the pan and cook until crispy and golden brown, about 3-5 minutes on each side.