I'm always struggling to use up zucchini in the summer and I don't even grow it in my garden. In 2020, in addition to discovering delectable zucchini muffins, I made a lot of these zucchini fritters. The dipping sauce is what makes them so good (I'm a complete sucker for soy sauce).
Zucchini Fritters
By Jenny Rosenstrach
Soy Dipping Sauce
3 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons sugar
Crushed red pepper flakes
Fritters
1 1/2 pounds zucchini (about 3 medium), grated
1/2 teaspoon kosher salt plus more for seasoning
1 large egg
1/4 cup flour
3 tablespoons finely chopped fresh chives or shallot
1 tablespoon cornstarch
Freshly ground black pepper
1/3 cup vegetable oil
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 teaspoons 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° oven.
