Delicate Pan-fried Zucchini Fritters, a Savory Side

Slice the zucchini into thin rounds, about 0.5 cm thick. Place them in a bowl, sprinkle with 1 teaspoon of salt, and let them sit for 10 minutes to draw out moisture.

While the zucchini rests, prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, toasted sesame seeds, minced garlic, and red chili flakes. Stir well and set aside.

After 10 minutes, gently squeeze excess water from the zucchini slices using your hands or by patting them dry with paper towels. This step is crucial for crispy fritters.

Place the all-purpose flour in a shallow dish. In another shallow dish, whisk the egg. Dredge each zucchini slice first in flour, ensuring it's lightly coated, then dip it into the whisked egg, letting any excess drip off.

Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat (around 175°C). Once hot, carefully place the coated zucchini slices into the pan in a single layer, ensuring not to overcrowd.

Pan-fry for 2-3 minutes per side, or until golden brown and cooked through. Add more oil as needed for subsequent batches. Remove the cooked fritters and place them on a plate lined with paper towels to absorb any excess oil.

Serve the delicate pan-fried zucchini fritters immediately while hot, alongside the prepared savory dipping sauce. Enjoy as a delicious side dish or a light snack!