Prep time: 8 min
Cook time: 15 min
1 Korean zucchini (English zucchini), thinly sliced
3 tbsp (45ml) all-purpose flour
2 eggs, beaten (vegan: VeganEgg powder)
3/4 tsp (3.6mL) fine sea salt, divided
Cooking oil for frying
*Note: you can also do fish pieces and shrimps with this recipe, you can also use just veggies.
Sliced the zucchini and place them on a plate. Sprinkle 1/4 tsp (1.2mL) of salt over the zucchini. Set aside for 4-5 minutes, this will bring moisture out of the zucchini slices, so dry it up using a paper towel.
In a bowl (or ziplock bag), place the flour and salt (1/2 tsp (2.5mL)), then add the zucchini. Mix the zucchini and salt well to make sure they're evenly coated.
Shake off any excess flour, then dip into the egg wash one by one, if possible. Coat them well!
Place a pan with oil over medium heat. Start adding the zucchini in small batches so as not to overcrowd the pan, cooking them on both sides until they're lightly brown, about 3-4 minutes. Keep the fire low enough not to burn them.
Transfer to a plate and serve. Enjoy!