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Tofu Stuffed Korean Zucchini Fritters.

Joanne Molinaro
A protein packed zucchini side dish you're going to love!
5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Korean
Servings 20 fritters

Ingredients
  

  • 1/4 cup small diced zucchini
  • 10 oz super dense tofu (can substitute with pressed extra firm tofu)
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp black pepper
  • 20 zucchini slices (1/4-inch thick medallions)
  • 1/4 cup potato starch
  • 1/4 cup JUST Egg
  • 1/2 tsp sea salt
  • 2 tbsp vegetable oil

Instructions
 

  • Mix together the small diced zucchini, super firm tofu, soy sauce, sesame oil, and black pepper.
  • Get your non-stick skillet ready by adding a little vegetable oil over medium high heat.
  • Take about 1 tablespoon of the tofu mixture and press it firmly on top of a zucchini medallion. You can flatten it out a bit to prevent the mixture from falling apart. Add a little salt and pepper to the JUST Egg. Coat the zucchini + tofu mixture with potato starch and then dip it into the JUST Egg, right before adding to your skillet, medallion side down.
  • Cook for about 1 to 2 minutes (or until the bottoms are golden brown) and then flip. Cover the pan with a lid for about 2 minutes.
  • Serve with dipping sauce or by themselves. Store in an airtight container in the refrigerator for up to three days.
Keyword Korean zucchini fritters
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