Zucchini Juhn
Yields servings
Sides
- 1 zucchini, cut into 3/8-inch thick round
- 1/3 cup flour
- 2 fresh island eggs
- Canola or corn oil for frying
- Salt
- Coat each slice of zucchini in the flour then dip into beaten eggs. Heat a skillet over medium-high heat and add 2 tablespoons of oil. When the oil is hot, place the prepared zucchini in the skillet. Sprinkle lightly with salt, if desired.
- When the zucchini is golden brown, turn over and cook the other side until golden brown. Test doneness with a fork: zucchini should be fork tender but not soft. Transfer zucchini to a paper towel lined plate to drain excess oil. Arrange on a serving platter and serve immediately or at room temperature.
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