Crispy & Tender Shrimp Zucchini Fritters
Easy Homemade Shrimp and Zucchini Pancakes (Jeon)
These fritters are made with affordable and delicious zucchini, paired with shrimp from the freezer, resulting in a wonderfully crispy exterior and a moist, tender interior. They’re perfect for those frequent rainy or gloomy days. A delightful addition to any meal!
Fritter Ingredients
- 1 medium zucchini
- 1/2 onion
- 2 Korean green chili peppers (cheongyang peppers)
- 200g shrimp meat (thawed and patted dry)
- 1 red chili pepper (for garnish, optional)
Batter & Frying
- 1/2 cup pancake mix (buchim garu)
- 1/2 cup튀김가루 (tempura flour, for extra crispiness!)
- 1 cup cold water
- Vegetable oil, for frying
- 1/2 cup pancake mix (buchim garu)
- 1/2 cup튀김가루 (tempura flour, for extra crispiness!)
- 1 cup cold water
- Vegetable oil, for frying
Cooking Instructions
Step 1
Feel free to adapt the ingredients based on what you have in your refrigerator! Beyond the stars of today’s recipe, zucchini and shrimp, you can incorporate other vegetables like onions or chilies to make your fritters even more special.
Step 2
The red chili pepper is for garnish. It adds a beautiful color but can be omitted if you don’t have it. If using, slice it very thinly.
Step 3
Wash the onion, peel it, and then slice it thinly into strips. Slicing it thinly will enhance the texture of the fritters.
Step 4
Remove the stems from the Korean green chili peppers, deseed them, and mince finely. If you enjoy a spicier kick, you can leave the seeds in, but if children will be eating them, be sure to remove the seeds.
Step 5
Wash the zucchini thoroughly, trim the ends, and then slice it into thin strips, similar to the onion. Avoid slicing them too thinly, as they might fall apart during cooking.
Step 6
Ensure the thawed shrimp meat is completely dry by patting it with paper towels. Instead of mincing finely, roughly chop the shrimp 2-3 times with a knife. This will give you a more satisfying bite in your fritters.
Step 7
In a large bowl, combine the pancake mix and tempura flour. Pour in 1 cup of cold water and mix just until the dry ingredients are incorporated. Overmixing can develop gluten, making the batter tough. Add all the prepared vegetables and shrimp to the bowl. Using gloves, gently mix everything together until the ingredients are evenly coated with the batter. The batter shouldn’t be too thin; it should be enough to coat the ingredients well.
Step 8
Heat a generous amount of vegetable oil in a frying pan over medium heat. Spoon portions of the batter into the pan and spread them thinly. Using gloves, place the batter onto the hot oil, then use the back of a spoon or your hands to spread it into a thin, even layer. This helps achieve extra crispiness. Fry until golden brown on both sides. It’s best to maintain medium heat throughout the cooking process without adjusting it. This ensures the fritters cook through without burning.
