Zucchini Fritters

 
 These fritters are delicious served alongside almost any sauce. The cornstarch helps them turn nice and crispy in a matter of minutes. A delicious finger food for any dinner party - just as long as you have a napkin on hand!

These fritters are delicious served alongside almost any sauce. The cornstarch helps them turn nice and crispy in a matter of minutes. A delicious finger food for any dinner party - just as long as you have a napkin on hand!

Adapted from Bon Appétit

| Yield: 4 servings | Time:  30 minutes |

 
 

 
 

Ingredients

Soy Dipping Sauce

3 tablespoons unseasoned rice vinegar

1 tablespoon reduced-sodium soy sauce

1 ½ teaspoons sugar

Crushed red pepper flakes


Fritters

1 ½ pounds zucchini (about 3 medium), grated

½ teaspoon kosher salt plus more for seasoning

1 large egg

¼ cup all-purpose flour

3 tablespoons finely chopped fresh chives

1 tablespoon cornstarch

Freshly ground black pepper

⅓ cup vegetable oil

Preparation

Cook's Note: You can make these 30 minutes ahead and keep them warm in an over heated to 200F.

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 ½ teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Squeeze out as much liquid as possible before proceeding.

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 a ¼ 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.

 

 

 
 

Recommended Pairings