I was reading my latest issue of Bon Appetit magazine when I saw a recipe for zucchini fritters. I had just purchased some fresh zucchinis at the farmers’ market, and all of the other ingredients were in my pantry. So, while some turkey burgers were cooking away on the grill, I assembled these little summer treats in just a few minutes. Frying just doesn’t happen much chez moi, but pulling out the iron skillet and cleaning up the splatters afterwards were worth it.
SOY DIPPING SAUCE
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 1/2 teaspoon sugar
Crushed red pepper flakes
Mix these ingredients and set aside while the making the fritters.
1 1/2 pouunds zucchini, grated
1/2 teaspoon kosher salt plus more for cooking
1 large egg
1/4 cup flour
3 tablespoons fresh chives, chopped
1 tablespoon cornstarch
Freshly ground pepper
1/3 cup vegetable oil
Place grated zucchini in a colander 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, egg, flour, chives, cornstarch, and pepper in a large bowl and mix gently. Heat oil in large skillet over medium heat. Drop 1/4 cup of zucchini mixture into skillet, flattening slightly. Cook till golden and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate, season with salt. Serve with soy dipping sauce. Fritters can be kept warm for up to 30 minutes in a 200 degree oven.