MMMMM----- Recipe via Meal-Master (tm) v8.06

     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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