Korean Zucchini Fritters

Steps

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1. 1
   Slice the zucchini in half lengthwise, leaving one end intact. Cut it into extremely thin half-moon slices—the thinner, the better for optimal taste.
   ▶ ≈0:07
2. 2
   Place the sliced zucchini in a bowl and sprinkle with salt. Gently toss to combine. Let sit for about 20 minutes—using a small amount of salt with longer marinating time prevents the need for rinsing, which would diminish flavor.
   ▶ ≈0:33
3. 3
   Once marinated, the zucchini becomes soft and pliable. Drain excess moisture using a colander, then return to the bowl.
   ▶ ≈0:56
4. 4
   Add the potato starch and water to the zucchini, then knead and mix until it forms a starch-based paste. Simultaneously, heat oil generously in a pan over medium heat.
   ▶ ≈1:04
5. 5
   Extract the zucchini slices from the paste, shaking off excess batter. Lay them as thin and wide as possible in a non-stick pan. Do not dump all the batter at once—the goal is to cook only the zucchini pieces.
   ▶ ≈1:20
6. 6
   Pan-fry until golden and crispy, allowing the zucchini's natural sweetness to emerge while the starch coating provides a satisfying crunch.
   ▶ ≈1:44