Zucchini Fritters

By melissadove

Ingredients

• unseasoned rice vinegar
• reduced-sodium soy sauce
• sugar
• Crushed red pepper flakest
• zucchini (about 3 medium), grated
• kosher salt plus more for seasoning
• large egg
• all-purpose flour
• finely chopped fresh chives
• cornstarch
• Freshly ground black pepper
• vegetable oil

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200° oven.