Korean Squash Pancakes (Hobak Jeon)

Pasos

1. Peel the squash, remove the seeds and strings, then cut into thick rings about 1 cm thick.
2. Lightly salt the rings on both sides and let them drain on a wire rack or paper towels for 10 minutes.
3. Meanwhile, prepare the dipping sauce (see prepared component).
4. Carefully pat the squash rings dry with paper towels.
5. Place the flour in a shallow dish. In a bowl, beat the eggs with a pinch of salt.
6. Coat each ring in flour, tapping off the excess, then dip it into the beaten egg until fully coated.
7. Heat the neutral oil in a large nonstick skillet over medium heat.
8. Place the breaded rings in a single layer and cook for 3 to 4 minutes per side until golden brown and the flesh is easily pierced with the tip of a knife.
9. Drain on paper towels and serve warm with the dipping sauce.