Hobak Jeon (Korean Courgette Pancakes)

• 2 medium Courgette, firm
• 1 clove Garlic
• 2 Spring onion
• 2 Egg
• 60 g Plain flour
• 45 ml Soy sauce
• 1 tsp Sesame oil
• 4 tbsp Vegetable oil
• ½ tsp Fine sea salt
• ¼ tsp Black pepper

1. Slice the courgettes into rounds about 1 cm thick. Sprinkle with the fine sea salt and leave for 5 minutes, then pat dry with kitchen paper.
2. Finely grate the garlic and thinly slice the spring onions. In a small bowl, mix the soy sauce with the sesame oil and half the spring onion; set aside for dipping.
3. Beat the eggs with the black pepper in a mixing bowl. Put the plain flour on a plate or shallow bowl.
4. Heat 2 tbsp of the vegetable oil in a frying pan over medium heat. Dip each courgette slice in the flour, shake off the excess, then coat in the egg and lay in the pan; scatter over the remaining spring onion.
5. Pan-fry for 2 to 3 minutes per side until lightly golden with crisp edges and the courgette is tender. Add the remaining 2 tbsp vegetable oil as needed between batches to keep the pan lightly coated.

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