Ingredients

• 4 zucchini
• 4 eggs
• 1/2 cup flour
• 1/2 tablespoon vegetable oil
• Parsley
• Salt
• Ponzu or soy sauce

Directions

1. Cut zucchini into 1/3-inch slices. Place into bowl and lightly salt. Let zucchini sit for about 10 to 15 minutes until slightly soft and moisture is released. Pat dry to remove excess moisture.
2. Wash and cut the tips of the parsley (just the leafy flower part) and set aside.
3. Pour flour onto a plate and set aside. Whisk the eggs in a bowl to prepare for dredge. Dredge both sides of the zucchini in flour, one piece at a time. Do this step for all the pieces before moving on.
4. Heat one tablespoon of oil in a non-stick pan on medium heat. Dip each piece of zucchini, one at a time, in the egg wash and carefully place in the heated pan.
5. Let cook until lightly golden. It takes about one minute, depending on the thickness of the zucchini. Once one side is lightly golden, carefully place a parsley green leaflet in the middle. It should be slightly set from the moisture of the egg.
6. Flip over when the bottom edges turn lightly golden and cook for another minute or so. Continue until you fry all. Feel free to add more oil as you fry more zucchini.
7. Serve with your favorite ponzu or soy sauce and enjoy!