Gather the ingredients for making zucchini jun. Then read the tricks found here.
Slice the zucchini to create pieces that are about (3/16in or ) or (5mm).
Repeat this process to slice all the zucchini to this size.
Lay the zucchini out on a the cutting board for salting.
Let the zucchini rest for five to ten minutes to sweat.
Pad the zucchini with paper towel to absorb excess moisture.
Put flour in a bag.
Liberally coat each piece of zucchini with flour, shaking off excess. Place aside in a bowl. Let the zucchini rest five to ten minutes with the coat of flour.
While the zucchini is resting whip the eggs in a mixing bowl.
While the zucchini is resting preheat the griddle on medium-low heat.
Generously coat the griddle with canola oil.
Start to transfer the zucchini to the egg wash in batches. Let the zucchini sit in the egg wash for two to three minutes.
Transfer all the zucchini from the egg wash to the griddle, and put the next batch of zucchini in the egg wash. When the first batch turns golden brown on one side, flip the zucchini over to the other side. Then transfer the next batch from the egg wash to the griddle. Repeat this process until all the zucchini are cooked.
When zucchini is golden brown on both sides transfer to a plate lined with paper towel.
Amount Per Serving
Calories 199Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 2g10%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Total Carbohydrates 15g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the zucchini during the pan frying. It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the zucchini. Please use a heart healthy oil for making zucchini jun.
Chef Tips: Making Great Zucchini Jun
Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way. In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.
Cast Iron frying pans become seasoned over time to the type of food you cook in them. For this reason you want to dedicate a cast iron pan for the type of food you cook. For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get "seasoned" over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get "seasoned" for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.
The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen.