Thursday, June 23, 2011

korean fried zucchini

Cooking for two is crazy hard.  How much food do you buy?  How much food do you make?  One of my kitchen pet peeves is throwing away food because it's gone bad before you can eat it.  It feels weird going to the market and only buying one potato, or one tomato, or two zucchinis.  Side note: how hard is it to spell the word, "zucchini"?!

Mark really likes zucchinis...a guy that likes veggies, go figure.  Zucchini (if you keep staring at the word it starts to look spelled wrong, weird) are great raw or cooked but don't make them's just gross mushy.  One way any Korean will know how to eat a zucchini is dipped in egg and fried.  

Cut off the ends of the zucchini and slice a washed and dried zucchini in circles.  

I only used one zucchini so keep this in mind for the flour and egg ratios....Next, put a 1/4 cup of flour in a small bowl, add salt and pepper to taste.  Use a fork to combine.  In another small bowl whisk one egg.  

Put the slices of zucchini in the flour and dust off the access flour.  Next dip each floured slice in egg and place in a pre-heated pan (already with heated oil) over medium heat.  Turn the slices once the egg has browned.  Once both sides are browned, remove from the pan and let the zucchini cool on a plate.  Serve with soy sauce and vinegar (ratio 1:1).  

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