Pan-Fried Zucchini with Salted Pollock Roe recipe - ingredients, nutrition and when to eat it
This savory Korean pancake is made by topping zucchini with salted pollock roe and pan-frying it until golden.
This savory Korean pancake is made by topping zucchini with salted pollock roe and pan-frying it until golden. It makes a tasty side for rice or a nice addition to a lunchbox, with tender zucchini and little pops of roe that go well together.
Side dishes · 20 minutes to cook
Nutrition (per 180g serving): 277.9 kcal · protein 11g · carbohydrate 19.8g · fat 16.6g · sodium 478.4mg
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: The pollock roe is salty, so you can skip adding extra salt.
Tips: Pollock roe tends to stick to the pan, so cook the zucchini first, then flip it, add the roe, and cook until done.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Salted pollock roe — 25 g
- Egg — 0.5 pc
- Flour — 2 Tbsp
- Cooking oil — 1 Tbsp