Jeon is the Korean word for fried pancake-like things, like pa-jeon. You can make jeon out of a lot of different things, like sweet potatoes, flour and green onions or fish. This recipe is for Korean squash jeon, or hobak jeon. Korean squash is rounder and light green compared to regular zucchini that you find in the US. In the recipe I call for young zucchini as a substitute.
3 young zucchini, or (hobak 호박 Korean squash - see the photo) medium size
1 small yellow onion
2 stalks of green onion
2 med size jalapeno
1 tsp minced garlic
1 cup of flour
1 cup of water
2 tsp salt and pepper
l/2 cup vegetable oil
Thinly slice zucchini, and cut matchstick style or use mandolin – sprinkle with dash of salt and set aside. Do the same with yellow onion. Also slice the green onion diagonally, much like zucchini style.
Cut jalapeno in half, get seeds out, and dice.
Make batter – put flour into a medium sized bowl, adding water slowly and mixing. Add the eggs and stir well. Put 1 tsp of salt and pepper – taste and add more salt if needed. Add in the zucchini, onion, green onion and jalapeno into the flour mix.
Heat a frying pan and when the surface is hot, put 1 scoop (or more if you desire) of batter with a proportionate amount of vegetables.
Best served hot, with or without dipping sauce (soy sauce, vinegar, red pepper flakes, green onion).