Korean Squash Pancake

INGREDIENTS

• One zucchini
• 1/3 cup of flour
• One egg
• Cooking oil 2 Tbsp.
• Salt
• Soy sauce

HOW TO COOK

• Slice the zucchini about in quarter inches.
• Sprinkle salt on both sides of the zucchini
• Dredge lightly in flour and coat it with beaten egg.
• Add 2 Tbsp. cooking oil on medium heat Ace Cook frying pan.
• Fry until the surface lightly turns into golden color on both sides.
• Serve with soy sauce.