Ingredients:

  • 1 medium Korean zucchini (approx. 10 oz / 280g)
  • 1/2 tsp fine sea salt
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1/4 tsp ground black pepper
  • 3 tbsp neutral oil

Instructions:

  1. Trim the ends of the zucchini and slice into rounds approximately 1/4 inch (6mm) thick.
  2. Place zucchini slices in a bowl, toss with the salt, and let sit for 10 minutes to draw out excess moisture.
  3. Gently pat each slice dry with a paper towel to ensure a crisp result.
  4. Dredge each zucchini slice in the all-purpose flour, shaking off any excess until the slice looks frosted.
  5. Whisk the eggs and black pepper in a separate bowl, then submerge the floured zucchini into the egg wash until fully coated.
  6. Add oil to a skillet over medium heat until it sizzles when a small drop of batter is added.
  7. Place slices in the pan, leaving space between them, and fry for 2-3 minutes per side until a golden-brown hue is achieved.