Korean Veggie Fritters with Creamy Gochujang Sauce – Crispy

These Korean veggie fritters are my weeknight answer to a fridge full of vegetables. You shred zucchini, carrot, and scallions, bind them with a simple batter, and pan-fry them until the edges turn lacy and golden. Total time is about 50 minutes, and most of that is hands-off frying.

The part that makes people come back is the sauce. Gochujang whisked with mayo, a little honey, and rice vinegar gives you creamy, tangy, gently spicy dip that tastes like it took way more effort than it did.

I make these at least twice a month. They are sturdy enough to pack for lunch, cheap enough for a Tuesday, and impressive enough for guests. One batch serves 6 as a side or 3 as a main.

About the Ingredients

2 medium zucchini (about 1 lb / 450g), coarsely grated

Zucchini releases a lot of water, so salt and squeeze it well. If zucchini is out of season, swap in an equal weight of grated sweet potato and skip the salting step.

1 medium carrot (about 4 oz / 115g), coarsely grated

Grate on the large holes of a box grater so it cooks through in the pan. Pre-shredded carrot works fine here, no need to buy fancy.

4 scallions, thinly sliced (about 1/2 cup / 40g)

Use both white and green parts for the best oniony flavor. In a pinch, 1/3 cup finely chopped chives or yellow onion substitutes well.

3/4 cup (95g) all-purpose flour

All-purpose gives the right chew. For a gluten-free version, use a 1:1 gluten-free flour blend plus 1 extra tablespoon of cornstarch.

1/4 cup (30g) cornstarch

Cornstarch is the secret to crispy edges, so do not skip it. Potato starch is a direct swap and fries even crunchier.

2 large eggs, lightly beaten

Eggs bind everything and add richness. For an egg-free version, use 2 flax eggs (2 tbsp ground flax plus 5 tbsp water, rested 5 minutes).

1 tsp kosher salt, plus more for salting zucchini

Kosher salt is easier to control than table salt. If using fine table salt, cut the amount to 3/4 teaspoon.

1/2 tsp freshly ground black pepper

Fresh pepper makes a real difference in a simple batter. White pepper is a good swap if you want a smoother look.

1/3 cup (75g) mayonnaise

Full-fat mayo gives the creamiest sauce. Greek yogurt works as a lighter swap, though the sauce will be tangier.

2 tbsp gochujang (Korean chili paste)

Gochujang brings sweet, fermented heat. If you only have sriracha, use 1 tbsp sriracha plus 1 tsp honey and taste as you go.

1 tbsp honey

Honey balances the chili and vinegar. Maple syrup or brown sugar are easy 1:1 substitutes.

1 tbsp rice vinegar, plus 3 tbsp neutral oil for frying

Rice vinegar is mild and clean. Apple cider vinegar works, but use 2 teaspoons since it is sharper. Use canola or grapeseed oil for frying because they handle high heat.

Tips & Tricks

Squeeze the zucchini hard

after salting, wring it out in a clean towel until it feels dry. Wet zucchini is the number one cause of soggy fritters.

Keep the oil at the right heat

medium heat, about 350F (175C), gives golden edges without a raw center. If the oil smokes, pull the pan off the heat for 30 seconds.

Do not crowd the pan

fry 4 to 5 fritters at a time so the oil stays hot. Crowding steams the batter instead of crisping it.

Rest on a rack, not a plate

a wire rack keeps the bottoms crispy. Paper towels trap steam and soften the crust.

Step-by-Step Instructions

1. Salt and drain zucchini

Toss the grated zucchini with 1/2 teaspoon kosher salt in a colander and let it sit for 10 minutes. Wrap it in a clean kitchen towel and squeeze hard until no more water drips out. You should end up with about 1 1/2 cups of dry shreds.

2. Whisk the sauce

Stir together the mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth. Taste and add a pinch of salt if needed. Refrigerate while you make the fritters.

3. Build the batter

In a large bowl, combine the flour, cornstarch, remaining 1/2 teaspoon salt, and pepper. Add the eggs and whisk to a thick paste, then fold in the zucchini, carrot, and scallions until every shred is coated.

4. Heat the oil

Set a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons of the oil. Heat until a drop of batter sizzles immediately, about 350F (175C).

5. Fry the first batch

Drop 1/4-cup mounds of batter into the pan and flatten each to 1/3 inch (8mm) with the back of a spoon. Fry 3 to 4 minutes per side until deep golden brown and crisp at the edges. The internal texture should feel firm, not wet, when pressed.

6. Fry the rest

Move the finished fritters to a wire rack and add the remaining 1 tablespoon oil to the pan. Repeat with the remaining batter, keeping the heat steady at 350F (175C).

7. Serve warm

Pile the fritters on a platter and serve with the chilled gochujang sauce for dipping. They are best within 20 minutes of frying, while the edges are still crisp.

Delicious Variations

Kimchi version

fold 1/2 cup chopped kimchi into the batter and reduce the salt to 1/4 teaspoon for a tangy, spicy twist.

Seafood style

add 4 oz chopped raw shrimp or squid to the batter for a heartier haejang style fritter.

Cheese-stuffed

tuck a small pinch of mozzarella into the center of each fritter before pressing flat for a gooey middle.

How to Store Korean Veggie Fritters with Creamy Gochujang Sauce

Frequently Asked Questions

Make these Korean veggie fritters this week and tell me how the sauce goes over at your table. If you try the kimchi version, snap a photo and tag me. Happy saving, Maya

Korean Veggie Fritters with Creamy Gochujang Sauce

Crispy Korean veggie fritters packed with zucchini, carrot, and scallions, dunked in a creamy gochujang sauce that comes together in one bowl.

★★★★½ 4.8 (213 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 medium zucchini (about 1 lb / 450g), coarsely grated
• 1 medium carrot (about 4 oz / 115g), coarsely grated
• 4 scallions, thinly sliced (about 1/2 cup / 40g)
• 3/4 cup (95g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 2 large eggs, lightly beaten
• 1 tsp kosher salt, plus more for salting zucchini
• 1/2 tsp freshly ground black pepper
• 1/3 cup (75g) mayonnaise
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp rice vinegar, plus 3 tbsp neutral oil for frying

📋 Instructions

1. 1Salt and drain zucchini — Toss the grated zucchini with 1/2 teaspoon kosher salt in a colander and let it sit for 10 minutes. Wrap it in a clean kitchen towel and squeeze hard until no more water drips out. You should end up with about 1 1/2 cups of dry shreds.
2. 2Whisk the sauce — Stir together the mayonnaise, gochujang, honey, and rice vinegar in a small bowl until smooth. Taste and add a pinch of salt if needed. Refrigerate while you make the fritters.
3. 3Build the batter — In a large bowl, combine the flour, cornstarch, remaining 1/2 teaspoon salt, and pepper. Add the eggs and whisk to a thick paste, then fold in the zucchini, carrot, and scallions until every shred is coated.
4. 4Heat the oil — Set a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons of the oil. Heat until a drop of batter sizzles immediately, about 350F (175C).
5. 5Fry the first batch — Drop 1/4-cup mounds of batter into the pan and flatten each to 1/3 inch (8mm) with the back of a spoon. Fry 3 to 4 minutes per side until deep golden brown and crisp at the edges. The internal texture should feel firm, not wet, when pressed.
6. 6Fry the rest — Move the finished fritters to a wire rack and add the remaining 1 tablespoon oil to the pan. Repeat with the remaining batter, keeping the heat steady at 350F (175C).
7. 7Serve warm — Pile the fritters on a platter and serve with the chilled gochujang sauce for dipping. They are best within 20 minutes of frying, while the edges are still crisp.

👨‍🍳 Chef's Note: The sauce thickens as it sits, so loosen it with a teaspoon of water if you make it ahead. A little grated garlic in the batter is a great addition if you love bold flavor.

Servings: 6

Cuisine: Korean

Course: Side Dish

Nutrition (per serving): 285 kcal · 7g protein · 24g carbs · 17g fat

Written by Maya Chen

Maya writes about everyday budgeting and frugal living, focusing on simple, actionable ways to save money without feeling deprived. She enjoys testing money-saving hacks and sharing what actually works in real life.