Zucchini Fritters
Crispy pan-fried zucchini fritters served with a tangy Asian-inspired dipping sauce. Made with freshly grated zucchini, herbs, and a light batter, these fritters make a perfect appetizer or side dish.
Ingredients
- •3 tablespoons unseasoned rice vinegar
- •1 tablespoon reduced-sodium soy sauce
- •1½ teaspoons sugar
- •¼ teaspoon crushed red pepper flakes
- •1½ pounds zucchini
- •½ teaspoon kosher salt
- •1 large egg
- •¼ cup all-purpose flour
- •3 tablespoons fresh chives
- •1 tablespoon cornstarch
- •¼ teaspoon black pepper
- •⅓ cup vegetable oil
Cooking Instructions
- 1.
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
5 min
- 2.
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.
15 min
- 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.
15 min
- 4.
DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.
30 min
