Directions:
- Wash and slice zucchinis into 1/4 inch slices.
- Place flour into a shallow bowl, for dredging.
- Place eggs into another shallow bowl, and beat.
- Heat a non-stick pan to medium low. put a small amount of oil into the pan.
- In an assembly line, dredge zucchini slice in flour, shake off excess and then dredge in beaten egg. Put into pan.
- Repeat assembly line until pan is filled.
- Check sliced zucchini and flip when lightly browned. green of zucchini should turn bright when it is cooked enough.
- Drain on paper towels.
- Serve along side a Korean soy sauce dipping sauce, Korean Dipping Sauce.
- This recipe can also be used with thin slices of Asian eggplant or other vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.66 Kcal (250 kJ) | ||
| Calories from fat | 14.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 2% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 21.15mg | 1% | |
| Potassium | 48.22mg | 1% | |
| Total Carbs | 8.17g | 3% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 10.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 207.51 Kcal (869 kJ) | ||
| Calories from fat | 49.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 2% | |
|---|---|---|---|
| Cholesterol | 189.77mg | 18% | |
| Sodium | 73.55mg | 1% | |
| Potassium | 167.71mg | 1% | |
| Total Carbs | 28.43g | 3% | |
| Dietary Fiber | 1.21g | 1% | |
| Protein | 10.64g | 6% | |
| Vitamin C | 4.3mg | 2% | |
| Iron | 1.5mg | 2% | |
| Calcium | 36.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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