Ho bak jeon (Pan-fried squash)
1/2 squash, cut into 1/2 inch thick |
1/3 cup flour |
1 egg, lightly beaten |
salt |
vegetable oil to fry |
Sprinkle salt on both sides
of squash.
Dredge lightly in a flour. Coat with egg.
On a medium heat, add 3-4 table spoons oil, fry until very light golden on both sides. Serve with soy sauce.