Zucchini Mushroom and Kimchi Fritters
Add the grated zucchini and salt to a colander. Let it sit in the sink for 15 minutes.
Dry the zucchini with a paper towel.
In a large kitchen bowl, combine all ingredients.
Heat oil in a large skillet over medium heat.
Spoon the batter into hot oil and flatten with a spatula.
Cook until both sides are golden brown.
- Grated zucchini 200 g
- Salt to taste
- Chopped Jongga Stir-fried Kimchi 80 g
- Sliced mushrooms 30 g
- All-purpose flour 60 g
- Grated parmesan cheese 30 g
- A beaten egg 1
- Canola oil 30 ml