Pan-fried Zucchini Fritters 

Ingredients

• 1 Korean baby zucchini
• 1 large egg
• 1/3 cup flour (more if you have a big zucchini!)
• 1/2 tsp Sea Salt (Trader Joe’s)
• 2 Tbsp vegetable oil/olive oil

Dipping Sauce

• 2 Tbsp Kikkoman soy sauce
• 1 Tbsp rice vinegar (regular vinegar is ok too)
• roasted sesame seeds

Instructions

1. Cut zucchini into 1/4 inch slices and lay them in layers out on a plate.
2. Lightly sprinkle the cut zucchini slices with good quality sea salt before you add another layer.
3. Leave them for 5-7 minutes so that they become well salted and slightly pickled.
4. In the mean time, put some flour onto a plate or a shallow bowl. Also whisk one egg into another shallow bowl and add a pinch of salt to the egg.
5. Coat the zucchini slices with flour on both sides and set aside.
6. Heat about 2 T of vegetable or olive oil in a large frying pan over medium high heat. Make an assembly line of the flour coated zucchinis -> beaten egg -> pan. Dip each floured zucchini piece into the egg, coat it fully and then put it in the frying pan.
7. When both sides are nicely browned Jeons are ready to be taken off the heat.
8. Make some dipping sauce by mixing soy sauce and vinegar together in a separate sauce dish.
9. Serve the Hobak Jeon and sauce together as banchan in your delicious Korean meal.