Zucchini Fritters
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Soy Sauce (reduced-sodium)1.5 tsps
Sugar1 large
Egg1 cup
All-Purpose Flour3 tbsps
Chives (finely chopped fresh)1 tbsp
Cornstarch1 cup
Vegetable OilDirections:
1
For soy dipping sauce: Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved
2
Set aside
3
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved
4
Set aside
5
For fritters: Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt
6
Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel
7
Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper
8
Heat oil in a large skillet over medium heat
9
Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side
10
Transfer fritters to a paper towel-lined plate; season with salt
11
Serve with soy dipping sauce
12
DO AHEAD: Fritters can be made 30 minutes ahead
13
Keep warm in a 200°F oven
14
Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt
15
Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel
16
Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper
17
Heat oil in a large skillet over medium heat
18
Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side
19
Transfer fritters to a paper towel-lined plate; season with salt
20
Serve with soy dipping sauce
21
DO AHEAD: Fritters can be made 30 minutes ahead
22
Keep warm in a 200°F oven