dipping a piece of zucchini pancakes (hobakjeon) into sweet and sour sauce with chopsticks.

Zucchini Pancakes (Hobakjeon)

Hobakjeon is a great way to fit in some nutritious veggies for kids because it’s so crispy and tasty without an upfront taste of zucchini. It’s simple and easy, and it can be made for a quick snack or as a full meal. Serves: 2
Course Side dishes
Cuisine Korean
Keyword zucchini
Special Diet Dairy free, Gluten free, Paleo
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2 people
Calories 281kcal
Author Tracy Ariza, DDS


  • 2 cups zucchini julienned, about 1 large or 2 small
  • 1 tsp sea salt
  • 1/2 cup cassava flour
  • 1 egg
  • 2 tbsp cooking oil for frying
  • Sweet and Sour Dipping Sauce for serving (On pg. 178 of the book)


  • Toss the julienned zucchini with the sea salt in a bowl. Let it sit for 15 to 20 minutes. Use a cheesecloth or a nut milk bag to squeeze out as much liquid as you can from the zucchini, and reserve and set aside the liquid.
    A bowl of julienned zucchini with salt showing the liquid being release from the zucchini.
  • Place the zucchini in a mixing bowl and add the cassava flour, egg and 1⁄2 cup (120 ml) of zucchini liquid. Mix together with a fork. If the batter seems too thick, add more zucchini liquid 1 tablespoon (15 ml) at a time until it reaches the right consistency. If you run out of the liquid, use plain water.
    Two bowls, one with the liquid released from the zucchini, and another filled with the zucchini and batter mixture.
  • Heat your choice of cooking oil in a large skillet over medium-high heat. Wait 5 minutes until the pan gets very hot. Add the entire batter if you want to make 1 large pancake, or you can add a few tablespoons (30–60 ml) at a time to make several smaller pancakes. Let it cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 1 to 2 minutes, until browned and crispy on the bottom. Flip and cook the other side for another 2 minutes, adding more oil if needed.
    A zucchini pancake (hobakjeon) being fried in a stainless steel frying pan.
  • Serve immediately with a side of Sweet and Sour Dipping Sauce. You can cut the pancakes in smaller pieces, or rip them apart as you eat.



Recipe reprinted with permission from Korean Paleo by Jean Choi.


Serving: 1person (half the recipe) | Calories: 281kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 1205mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 23.7mg | Calcium: 77mg | Iron: 2.5mg