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Zucchini Fritters with sauce


Crisp little pancakes with a great sauce.

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Rate this recipe 4.1/5 (11 Votes)


  • Dipping Sauce:
  • 3 T unseasoned rice vinegar
  • 1 T soy sauce
  • 1 1/2 tsp sugar
  • Crushed red pepper flakes
  • Fritters:
  • 1 1/2 lb zucchini (about 3 medium) grated
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1/4 c flour
  • 3 T finely chopped chives
  • 1 T cornstarch
  • fresh ground pepper
  • 1/3 c veg oil



Step 1

For the sauce mix the vinegar, soy sauce, sugar and a pinch of red pepper flakes in a small bowl. Stir until sugar is dissolved. Set aside.
For fritters place zucchini in a colander tossed with 1/2 tsp salt and let set for 10 minutes in sink. Wring out zucchini in a towel to get out the moisture. Place zucchini in a bowl and gently mix in the 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 of zucchini mixture in skillet, flattening slightly, cook until golden and crisp about 3 minutes per side. Drain on paper towel. Makes 6 patties. Serve with sauce.


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