4 Servings 6 min Cook
3 Tbsp Rice Wine Vinegar
1 Tbsp Soy Sauce
1 1/2 Tsp Sugar
1/4 Tsp Crushed Red Pepper Flakes
3 Large Zucchini
1/2 Tsp Salt
1 Extra large Egg
1/4 Cup Wheat Flour
3 Tbsp chopped Chives
1 Tbsp Cornstarch
1 Dash Pepper
1/3 Cup Vegetable Oil
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 grated 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.
Recipe inspired by: http://www.
bonappetit.
com/recipe/zucchini-fritters-2
