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Epicurious

Zucchini Fritters

4.5

(27)

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Zucchini FrittersChristina Holmes

Squeeze out as much liquid from the zucchini as possible.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

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 all-purpose flour
3 tablespoons finely chopped fresh chives
1 tablespoon cornstarch
Freshly ground black pepper
1/3 cup vegetable oil

Preparation

  1. For soy dipping sauce:

    Step 1

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

  2. For fritters:

    Step 2

    Place zucchini in a colander set in the sink and toss with 1/2 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.

    Step 3

    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.

    Step 4

    DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.

TagsFritterAmericanZucchiniSquashVegetableChiveHerbs & SpicesStarterSideDinnerNut FreeDairy FreeVegetarianEasyWeeknight MealsMake AheadFrySummerBon Appétit

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