Pan-Fried Zucchini recipe - ingredients, nutrition and when to eat it
Thinly sliced zucchini is coated in egg and pan-fried until golden. Crisp around the edges and tender inside, it makes a warm rice side on a rainy day or a…
Thinly sliced zucchini is coated in egg and pan-fried until golden. Crisp around the edges and tender inside, it makes a warm rice side on a rainy day or a light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 229g serving): 249.7 kcal · protein 10.2g · carbohydrate 23.4g · fat 12.5g · sodium 405.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the zucchini is wet, the flour can slide off, so lightly pat the surface dry.
Tips: If the pan is too hot, the egg coating may burn first, so keep the heat at medium-low.
Tips: After frying, place the pieces briefly on a rack or paper towel to help keep the edges crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Korean zucchini — 150 g
- Egg — 1 pc
- Flour — 20 g
- Cooking oil — 8 g
- Salt — 1 g