Korean Zucchini Fritters

Fried zucchini slices with sauce are a great appetizer or side dish!
The recipe includes tips to help you prepare a gluten-free version of this appetizer.

Ingredients:

400g zucchini (about 2 zucchinis)
2 eggs
1 teaspoon salt
1/2 teaspoon toasted sesame oil
1/4 cup (40g) potato or cornstarch (for gluten-free version) or all-purpose flour
2 tablespoons vegetable oil (or any neutral oil)

For the sauce:
2 tablespoons plain soy sauce (TAMARI sauce or COCONUT AMINOS sauce for gluten-free version)
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sesame oil
1 teaspoon sesame seeds
1/2 teaspoon GOCHUGARU (Korean chili peppers) or other chili peppers you have (for heat)

Directions:

1. Cut zucchini into ½-centimeter thick slices; cut off the ends. Arrange the zucchini slices in a single layer on a cutting board.
2. Sprinkle salt evenly on both sides of the zucchini slices. Let stand for 10 minutes to allow the salt to “draw out” excess liquid. Then pat the zucchini dry with a clean paper towel to remove any excess moisture.
3. Prepare a shallow bowl with cornstarch or all-purpose flour. Roll the zucchini slices evenly in the flour. Shake off any excess cornstarch or flour.
4. Arrange the coated slices in a single layer on a large baking sheet lined with parchment paper. Just don’t stack the slices on top of each other!
5. Then, whisk the eggs and sesame oil in a small bowl; set aside.
6. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Dip a zucchini slice in the egg mixture and place in the pan. Repeat until the pan is three-quarters full. Just don’t overfill the pan—you’ll need to cook in batches.
7. Fry the slices on each side until nicely browned (about 2-3 minutes per side). Transfer the cooked slices to a wire rack or a plate lined with paper towels to drain any excess oil.
8. Finally, mix the sauce ingredients above in a small bowl. Serve the fried zucchini slices with the sauce. Enjoy!

Yield: 4 servings
Recipe: christieathome.com