Ingredients
Soy Dipping Sauce
3 Tbsp. unseasoned rice vinegar
1 Tbsp. reduced sodium soy sauce
1 1/2 tsp. sugar
Crushed red pepper flakes
Fritters
1/2 lb. zucchini (about 3 med), grated
1/2 tsp. salt
1 large egg
1/4 cup all-purpose flour
3 Tbsp. finely chopped fresh chives
1 Tbsp. cornstarch
Freshly ground black pepper
1/3 cup vegetable oil
Preparation
Soy Dipping Sauce Mix vinegar, soy sauce, sugar and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
Fritters Place zucchini in a colander, set in the sink and toss with 1/2 tsp. salt 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 paper towel-lined plate, season with salt. Serve with soy dipping sauce. Fritters can be made 30 minutes ahead. Keep warm in 200 degree oven.
