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Title: Tofu-Stuffed Zucchini Fritters
Categories: Korean
Yield: 20 Fritters

1/4 c Small zucchini; diced
10 oz Super dense tofu; can
-substitute with pressed
-extra firm tofu
1 ts Soy sauce
1 ts Sesame oil
1 ts Black pepper
20 Zucchini slices (1/4" thick
-medallions)
1/4 c Potato starch
1/4 c JUST Egg
1/2 ts Sea salt
2 tb Vegetable oil

Preparation time: 5 minutes
Cooking time: 15 minutes

Mix together the small diced zucchini, super firm tofu, soy sauce,
sesame oil, and black pepper.

Get your non-stick skillet ready by adding a little vegetable oil over
medium high heat.

Take about 1 tb of the tofu mixture and press it firmly on top of a
zucchini medallion. You can flatten it out a bit to prevent the
mixture from falling apart. Add a little salt and pepper to the JUST
Egg. Coat the zucchini + tofu mixture with potato starch and then dip
it into the JUST Egg, right before adding to your skillet, medallion
side down.

Cook for about 1 to 2 minutes (or until the bottoms are golden brown)
and then flip. Cover the pan with a lid for about 2 minutes.

Serve with dipping sauce or by themselves. Store in an airtight
container in the refrigerator for up to 3 days.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/5-easy-korean-zucchini-recipes/>

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