Zucchini Egg Pancakes

Cook 30 min Difficulty NORMAL 435 kcal
#zucchini egg pancakes #egg dish #pancake #easy recipe #home-cooked meal #vegetable side dish #kids side dish #diet recipe #Korean food #zucchini side dish
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Ingredients
Main ingredients
  • Fresh Eggs 5 pcs
  • Fresh Zucchini 250 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 10.55 g 10%
Protein 38.53 g 38%
Fat 23.14 g 51%
Serving size 525g
Cooking steps
  1. 1

    Wash the zucchini thoroughly and julienne it.

  2. 2

    Beat the eggs and mix with a pinch of salt.

  3. 3

    Add the julienned zucchini to the eggs and mix well.

  4. 4

    Pour cooking oil into a pan and preheat it.

  5. 5

    Scoop a spoonful of the zucchini-egg mixture and place it on the pan.

  6. 6

    Pan-fry over medium-low heat until golden brown on both sides.

  7. 7

    Transfer to a plate and serve.

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