Step 1

Wash and cut the zucchini into 1/3 inch rounds

Step 2

Sprinkle a little sea salt all over the top and let it sit for 10 minutes. The salt will draw out some moisture while also imparting flavor. *If you plan to pair this with a dipping sauce, add less salt.

Step 3

After 10 minutes, the zucchini should easily bend. Shake off excess moisture but do not pat them dry, you need a little bit of moisture for the next step.

Step 4

Lightly coat all of the zucchini in flour and set them aside.

Step 5

Whisk together the egg and a pinch of salt. Dip the coated zucchini into the egg, then cook over medium low heat with a little oil.

Step 6

Optional: add some chili pepper slices on top for some heat and added flavor.

Step 7

When the bottom is a light golden color, flip them over and cook for another 1-2 minutes. Careful not to let it burn.

Step 8

Rest on paper towels to collect excess oil and serve immediately or cover to reheat later.