B
758
2 medium zucchini
1/2 cup all-purpose flour
2 eggs, beaten
vegetable oil (for frying)
Directions:
1
Wash and slice zucchinis into 1/4 inch slices.
2
Place flour into a shallow bowl, for dredging.
3
Place eggs into another shallow bowl, and beat.
4
Heat a non-stick pan to medium low. put a small amount of oil into the pan.
5
In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
6
Repeat assembly line until pan is filled.
7
Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
8
Drain on paper towels.
9
Serve along side a Korean soy sauce dipping sauce, Korean Dipping Sauce.
10
This recipe can also be used with thin slices of Asian eggplant or other vegetables.
1/2 cup all-purpose flour
2 eggs, beaten
vegetable oil (for frying)
Directions:
1
Wash and slice zucchinis into 1/4 inch slices.
2
Place flour into a shallow bowl, for dredging.
3
Place eggs into another shallow bowl, and beat.
4
Heat a non-stick pan to medium low. put a small amount of oil into the pan.
5
In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
6
Repeat assembly line until pan is filled.
7
Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
8
Drain on paper towels.
9
Serve along side a Korean soy sauce dipping sauce, Korean Dipping Sauce.
10
This recipe can also be used with thin slices of Asian eggplant or other vegetables.