Hobak-jeon zucchini fritters

Slice the zucchini into 5 mm rounds.

Spread out the rounds, sprinkle with salt and leave until beads of moisture appear. Pat them dry with paper towels.

Crack the eggs into a shallow dish, add a pinch of salt and beat with a fork.

Dredge each round in flour, shake off the excess and dip it in the egg.

Heat the oil over medium heat and fry the rounds for 2 minutes per side until golden.

Don't turn the heat up too high, or the egg coating will brown before the zucchini softens.

Drain on paper towels, then transfer to a platter. Enjoy!