- 4
Ingredients
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoons sugar
- Crushed red pepper flakes
- 1 1/2 pounds zucchini (about 3 medium), grated
- 1/2 teaspoon kosher salt plus more for seasoning
- 1 large egg
- 1/4 cup all-purpose flour
- 3 tablespoons finely chopped fresh chives
- 1 tablespoon cornstarch
- Freshly ground black pepper
- 1/3 cup vegetable oil
Preparation
Step 1
For soy dipping sauce:
Mix vinegar, soy sauce, sugar, and a pinch of red pepper
flakes in a small bowl until sugar is dissolved. Set aside.
For fritters:
Place zucchini in a colander set in the sink and toss with 1/2 teaspoon 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°F oven.