Zucchini Pancakes

So loving zucchini right now. Just the other day I made a zucchini frittata topped with tomatoes and white cheddar cheese for brunch.

And with the leftover veggie, fruit, flower, whatever it is classified as, I decided to make a Korean zucchini pancake (ho bak jun) as a side dish (ban chan).

Ingredients:
- 1 medium-sized zucchini
- 1/4 cup of flour
- 2 eggs
- Pinch of salt

- 2 teaspoons of olive oil

First, slice the zucchini about 1/4 inch thick.

Then coat it lightly in flour. I had organic Korean pancake mix (bu cheem gah ruh) on hand, and used that instead.

Crack open the eggs, add a pinch of salt and lightly beat together. Then take the flour covered zucchini and dip it well into the egg mixture.
Heat up your frying pan, add a touch of olive oil and pan-fry for a few minutes on each side.
Once it starts to turn a nice golden brown, you are ready to plate and serve!