1. Peel the zucchini and cut it in half from the middle, then remove the flesh of the zucchini and wash the green onions;
2. Rub the zucchini into filaments, add a little salt, and let it stand for a while to remove part of the water;
3. Chopped shallots;
4. Put the zucchini shreds, shallots and light sea rice in a small pot;
5. Beat two eggs into a small pot;
6. Put in an appropriate amount of flour;
7. Add an appropriate amount of cold boiled water, stir evenly with chopsticks, and adjust to a slightly thinner paste;
8. Put an appropriate amount of blended oil in the pan;
9. After the oil is hot, scoop up the batter and put it in the pot;
10. Spread the batter evenly and fry for a while;
11. Turn over and fry the other side when the bottom is shaped and browned;
Tips:1. Rub the zucchini into silk and mix well with a small amount of salt to remove part of the water;
2. When frying, use a small fire. The fire should not be too rapid, so as to avoid the phenomenon that the outside is battered but the inside is not fully cooked.
