Pan-Fried Eggplant Fritters – A Simple Summer Favorite
It’s June, and summer has officially arrived. With temperatures already nearing 30°C (86°F), I often find myself wondering, “What can I cook that’s simple and light?”
When the heat sets in, I reach for one of my favorite summer vegetables in Korea—eggplant. It’s surprisingly versatile, and making eggplant jeon has become one of my go-to recipes when I want something quick, savory, and satisfying.
Honestly, many kids (and let’s be real—adults too!) aren’t huge fans of eggplant. I used to be one of them. That soft, mushy texture? Definitely not my thing back then. But taste changes with age, and these days, I’ve come to appreciate just how flavorful and adaptable eggplant really is.
From chilled eggplant soup to soy-braised eggplant, stir-fries, and of course, making eggplant jeon, there’s no shortage of delicious ways to enjoy it. And today, we’re going to make one of the easiest and most comforting versions—pan-fried eggplant fritters.
So, shall we get cooking?
🎥 Watch the full video above to see how it’s done step-by-step!
Making Eggplant Jeon: Ingredients You’ll Need
- 1 medium eggplant
- 2 tbsp all-purpose flour
- 1 tbsp potato starch
- A pinch of salt
- 1/3 tbsp tuna sauce (or fish sauce)
- A splash of water (adjust as needed)
- Cooking oil
Optional dipping sauce:
- 2 tbsp soy sauce
- 1/2 tbsp minced garlic
- 1 tbsp sugar
- 1 tbsp Korean chili flakes (gochugaru)
- A sprinkle of sesame seeds
- Chopped scallions
- 1 tsp plum extract (optional)
- 1/2 tbsp sesame oil
- 1 tbsp water
Step-by-Step: How to Make Eggplant Jeon at Home
1. Make the batter
In a mixing bowl, combine:
- 2 tbsp flour
- 1 tbsp potato starch
- A pinch of salt
- 1/3 tbsp tuna sauce
- Slowly add water and mix until the batter has a light, runny consistency.
2. Prepare the eggplant
- Slice the eggplant diagonally into 0.7 cm thick pieces.
- Put a bit of flour and salt into a ziplock bag.
- Add the slices and shake until evenly coated.
3. Pan-fry the fritters
- Heat a generous amount of oil in a frying pan.
- Dip each floured eggplant slice into the batter and place on the pan.
- Pan-fry both sides until golden and crisp.
4. Make the sauce (optional)
Mix all the sauce ingredients together in a small bowl.
Add plum extract for extra depth if desired!
🍆 Let’s Talk About Eggplant
Eggplant is in season from April to August and is loaded with moisture (over 90% water!), making it incredibly low in calories. It’s also rich in nasunin, a powerful antioxidant found in the purple skin.
Studies show nasunin may help support blood vessel health, prevent aging, and even fight cancer.
Better yet, eggplant pairs well with oil—meaning pan-frying it boosts nutrient absorption!
So in the heat of summer, eggplant is one of the best ingredients to cool down and nourish your body.
🌍 A Quick History
In Korea, eggplant used to be seen as a “meh” side ingredient—too mushy for many people’s taste. But with the rise of healthy eating and plant-based meals, eggplant is making a comeback!
From grilled eggplant to soy-braised and Korean-style fritters, it’s now a go-to for low-calorie, vegetarian-friendly meals.
🥢 More Recipes to Try After Making Eggplant Jeon
🍽️ Ssuang’s Daily Bite
Eggplant rarely plays the leading role on the Korean table. It’s more like a scene-stealing supporting actor. But globally? It’s often the star of the show.
Today, I realized eggplant can absolutely be the main dish. Whether it’s these crispy fritters or my favorite eggplant rice bowl—it deserves the spotlight.
So next time you see an eggplant sitting in your fridge, don’t overthink it.
Just take it out, place it on the cutting board, and slice it in half.
Then ask yourself—what kind of star role will this veggie play today?
English 
Korean