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Bon Appétit

Zucchini Fritters

By Jenny Rosenstrach and Andy Ward

4.5

(27)

Image may contain Food and Plant
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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