Zucchini Fritters

appetizer side fry vegetarian zucchini summer pan-fry bon appétit pescatarian dairy free peanut free tree nut free kosher

Jenny Rosenstrach

Makes 4 servings

Source

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

Method

Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

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.