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).
I found the recipe in a cookbook, but it looks like the author originally posted it on Bon Appetit’s website. I’m happy to report that these even reheat well. They won’t be as crispy, but the texture is surprisingly good reheated.
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
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.