Zucchini Mushroom and Kimchi Fritters


  • Add the grated zucchini and salt to a colander. Let it sit in the sink for 15 minutes.

  • Dry the zucchini with a paper towel.

  • In a large kitchen bowl, combine all ingredients.

  • Heat oil in a large skillet over medium heat.

  • Spoon the batter into hot oil and flatten with a spatula.

  • Cook until both sides are golden brown.


  • Grated zucchini 200 g
  • Salt to taste
  • Chopped Jongga Stir-fried Kimchi 80 g
  • Sliced mushrooms 30 g
  • All-purpose flour 60 g
  • Grated parmesan cheese 30 g
  • A beaten egg 1
  • Canola oil 30 ml