Zucchini Fritters

From: bonappetit.com

Yields: 4 Servings

Ingredients

  • • 3 tablespoons unseasoned rice vinegar
  • • 1 tablespoon reduced-sodium soy sauce
  • • 1.5 teaspoons sugar
  • • Crushed red pepper flakes
  • • 1.5 pounds zucchini (about 3 medium), grated
  • • 0.5 teaspoon kosher salt plus more for seasoning
  • • 1 large egg
  • • 0.25 cup all-purpose flour
  • • 3 tablespoons finely chopped fresh chives
  • • 1 tablespoon cornstarch
  • • Freshly ground black pepper
  • • 0.33 cup vegetable oil

Steps

  • Step 1Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
  • Step 2Place zucchini in a colander set in the sink and toss with ½ 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.
  • Step 3Heat oil in a large skillet over medium heat. Working in 2 batches, drop ¼-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. Editor's note: This recipe was originally published in June 2013.