Zucchini Pancakes, Salting for 20 Minutes and Flipping the Egg Side First Makes It Taste Like a Side Dish Shop

Steps

1. 1

   Slice the zucchini into thick rounds about a finger's width

2. 2

   Add 1/2 tablespoon of fine salt and marinate for 20 minutes

3. 3

   Once the zucchini has softened, drain without excess moisture, place in a bag, add 2 tablespoons of pancake mix, and shake to coat

4. 4

   Beat 3 eggs, add 1/3 tablespoon of fine salt and a little pepper, dip the zucchini to coat with egg

5. 5

   Place 7-8 pieces on a preheated pan over low heat and flip immediately (flip before the egg is fully set)

6. 6

   Push the flipped zucchini to the side and repeat with 7-8 more, cooking until golden on both sides