Zucchini Fritters

Zucchini Fritters

from bonappetit.com

A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.

Ingredients

  • 3 Soy Dipping Sauce
  • 1 tablespoons unseasoned rice vinegar
  • 1½ tablespoon reduced-sodium soy sauce
  • teaspoons sugar
  • 1½ Crushed red pepper flakes
  • ½ Zucchini Fritters
  • 1 pounds zucchini (about 3 medium), grated
  • ¼ teaspoon kosher salt plus more for seasoning
  • 3 large egg
  • 1 cup all-purpose flour
  • tablespoons finely chopped fresh chives
  • ⅓ tablespoon cornstarch

Directions

  1. 1

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

  2. 2

    Place 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.

  3. 3

    Heat 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.

  4. 4

    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.