Korean Pan Fried Zucchini

About a month ago during the end of zucchini season, I was still grabbing a few every time I went to the farmers market. I was happily reminded by my twin sista of a favorite, easy way my grandma would cook zucchini that was always so delicious: simple pan-fried zucchini. 

There isn't anything that makes this dish Korean---unless you dip it in a seasoned soy sauce. It's basically egg-coated zucchini coins. It's so simple and I really should turn to this dish more rather than endlessly searching for fancy ways to eat zucchini. 

Koreans do the reverse method of what Americans often do when they pan-fry with a coating: flour first then dip it in egg. We're not going for a flour-y batter but rather a nice egg coating. 

It's a no recipe, recipe in my eyes. Use a mandolin or slice with a knife the zucchini into coins. Dip into a bowl with flour and some salt, then into another bowl with a beaten egg mixed with some water to thin it out. Then fry over medium heat until golden on both sides. Easy peasy. 

But if you need a recipe....

The Recipe: Pan-Fried Zucchini from My Korean Kitchen and serve with this dipping soy sauce.