During celebratory occasions like birthdays, festive holidays or even dinner parties, instead of serving potato crisps, dips and crackers, Koreans are all about serving an array of fritters as finger food.






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  • 150 g (5½ oz/1 cup) plain (all-purpose) flour
  • 3 eggs, lightly beaten
  • vegetable oil, for frying
  • salt and freshly ground black pepper, to taste
  • spicy soy and spring onion sauce (recipe here)

Zucchini fritters

  • 2 zucchini (courgettes)
  • 1 tsp salt

Fish fritters

  • 250 g (9 oz) skinless cod fish fillets, or other firm white-fleshed fish such as ling, sole or haddock
  • salt and freshly ground black pepper, to taste

Beef fritters

  • 500 g (1 lb 2 oz) minced (ground) beef
  • ½ carrot, finely chopped
  • ½ onion, finely chopped
  • 1 spring onion (scallion), thinly sliced
  • 2 garlic cloves, crushed
  • 2-cm (¾ in) piece of ginger, peeled and finely grated
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp sesame oil
  • 1 egg, lightly beaten

Stuffed chilli fritters

  • 10 large green chillies
  • 250 g (9 oz) of the Beef fritter mixture (see above)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. To make the zucchini fritters, cut the zucchini into 5-mm (¼-in) thick rounds. Place them in a bowl, sprinkle with the salt, and toss well. Spread them out in a single layer on a baking tray and set aside for 10 minutes to draw out some of the moisture. Rinse, and spread them out on paper towels to dry. Set aside, ready for frying.
  2. For the fish fritters, lay the fillets flat on a chopping board. Starting from one end, slice the fillets on an angle into 1 cm (½ in) thick slices. Transfer to a baking tray, season with salt and pepper on both sides, and set aside, ready for frying.
  3. To make the beef fritters, combine all the ingredients in a large bowl and mix well until the mixture is sticky and pasty, about 2–3 minutes. Set aside half of the mixture for the green chilli fritters.
  4. Roll a heaped tablespoon of the remaining beef mixture into a ball, then press it down to make a small patty. Transfer to a baking tray lined with baking paper, then repeat with the remaining mince. Set aside, ready for frying.
  5. For the stuffed chilli fritters, trim the stems off the chillies and slice them in half lengthways. Discard the seeds and membranes, then cut the chillies in half crossways. Stuff each chilli half with 2 teaspoons of the reserved beef mixture. Transfer them to a baking tray lined with baking paper, ready for frying.
  6. Set up a dusting station. Place the flour in a shallow bowl, and put the beaten egg in another shallow bowl. Heat 2 tablespoons vegetable oil in a frying pan over medium–high heat.
  7. Start with the zucchini. Working with a few slices at a time, dredge the zucchini in the flour, dusting off any excess, then dip in the beaten egg and transfer to the frying pan.
  8. Cook for 2 minutes on each side or until golden brown. Transfer to a wire rack with paper towels underneath to catch the excess oil.
  9. Working in small batches, dredge the fish pieces in the flour, dusting off any excess, then dip in the beaten egg. If the frying pan seems dry, add another tablespoon of oil.
  10. Fry the fish for 2–3 minutes on each side or until golden brown. Remove to the wire rack and leave to drain.
  11. Repeat the process with the beef patties, frying for 2–3 minutes on each side, and the stuffed chillies. Serve immediately or at room temperature with the spicy soy and spring onion sauce.


Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99