Crispy Pan-Fried Zucchini Slices
These delicious pan-fried zucchini rounds are coated in a flavorful herb and garlic egg batter and cooked until golden and tender. Inspired by Korean hobak jeon, they make a wonderful light lunch or family-friendly side dish.
Ingredients for 4 servings
Instructions
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1
Wash and slice the zucchini into even rounds, lay them out on a board, and sprinkle both sides with salt to draw out moisture.
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2
Mince the fresh dill and the garlic cloves finely.
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3
In a mixing bowl, whisk together the 2 eggs, 1/4 tsp black pepper, 3 tablespoons of mayonnaise, minced garlic, and 3 tablespoons of flour until smooth.
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4
Stir the minced dill into the batter until evenly distributed.
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5
Place kitchen paper towels over and under the zucchini rounds and press firmly to dry them thoroughly.
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6
Spread 1/4 cup of flour onto a shallow plate for dredging.
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7
Heat 1/4 cup of cooking oil in a large skillet over medium-low heat.
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8
Coat each dried zucchini round on both sides in the dry flour, shaking off any excess.
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9
Dip the floured zucchini into the egg batter to coat well, then carefully lay them in the heated oil.
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10
Pan-fry over medium-low heat for about 5 minutes per side until golden brown, covering with a lid for 2 minutes if a softer texture is preferred.
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11
Remove from the pan to drain briefly, transfer to a serving platter, and garnish with chopped fresh parsley before serving.
