Korean Zucchini Pancakes

Slice the zucchini thinly.

Sprinkle salt over the sliced zucchini and let it sit for 5 minutes.

Squeeze out the moisture from the zucchini.

Beat the egg and mix it with flour to make the batter.

Add the zucchini to the batter and mix evenly.

Heat oil in a pan and place spoonfuls of the zucchini mixture in the pan.

Pan-fry until golden brown on both sides.