Gilding the Lily since 2006
The zucchini are beginning to pile up, so I disappeared a couple of them the best way I know how: hobak buchim (Korean zucchini fritters). I shredded two kind of big zucchini (then salted to leach out the excess water), added some beaten egg, scallions, and chopped kimchi, a little sesame oil, and enough flour to bind it all together. Then I deep-fried spoonfuls of the batter until golden and we ate them dipped in soy sauce and rice vinegar. Guess I’ll make zucchini bread next! 🥞 🌶 🥒#koreanfood #hobak #zucchini #summerfood #friedfood #fritters #pajeon #food52 #f52grams #buzzfeast #homecooking #instafood #instayum #meatless #vegetarian #appetizers #meatlessmonday A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Aug 6, 2018 at 6:54pm PDT
The zucchini are beginning to pile up, so I disappeared a couple of them the best way I know how: hobak buchim (Korean zucchini fritters). I shredded two kind of big zucchini (then salted to leach out the excess water), added some beaten egg, scallions, and chopped kimchi, a little sesame oil, and enough flour to bind it all together. Then I deep-fried spoonfuls of the batter until golden and we ate them dipped in soy sauce and rice vinegar. Guess I’ll make zucchini bread next! 🥞 🌶 🥒#koreanfood #hobak #zucchini #summerfood #friedfood #fritters #pajeon #food52 #f52grams #buzzfeast #homecooking #instafood #instayum #meatless #vegetarian #appetizers #meatlessmonday
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Aug 6, 2018 at 6:54pm PDT