1. Using a mandolin or by knife, slice zucchini thinly (0.3 – 0.5cm / 0.2 inches)

2. Place the sliced zucchini on a flat surface (I used a rimmed baking sheet). Sprinkle salt (1/4 tsp) around the zucchini evenly. Rest for about 5 mins. Gently wipe any excess moisture from the zucchini with kitchen paper.

3. Place the flour and remaining salt (1/2 tsp) in a freezer bag and add the zucchini. Shake the bag, while holding tightly the open end with one hand, ensuring the zucchini is evenly coated.

!!! Make a separate batch for KT using gluten free flour, not too much :)

4. Take out the zucchini from the bag one by one, gently shake off excess flour, dunk them into a bowl of beaten egg. Coat both sides of the zucchini with the egg in batches. !! You probably wont use all the eggs so start off with a couple and beat more if needed.

5. Preheat a skillet over medium to medium low heat. Once heated, add some cooking oil and spread well. Gently place the zucchini and cook both sides until lightly golden brown.

(It is important to cook the zucchini over medium to medium low to heat to avoid burning it. It will take about 3-4 mins to cook both sides but it will depend on the thickness of your zucchini. Flip them over halfway through. You may have to cook them in batches.)

6. OPTIONAL only if have time..

Serve with Korean pancake dipping sauce.. also ask kt is she wants sauce and make gluten free version

This is proportions-- Don't make too much pls

1/2 cup low-sodium soy sauce

1/4 cup water

1 tablespoon rice vinegar

2 tablespoons sugar

1 tablespoon sesame oil

1 clove garlic, minced

1 teaspoon sesame seeds

1/4 teaspoon crushed red pepper