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, recipe #191136. 10. This recipe can also be used with thin slices of Asian eggplant or other vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
