 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Squeeze out as much liquid from the zucchini as possible. 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 |
Directions:
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.
2. 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.
3. 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.
4. DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.
|
|