This dish is a great way to utilize the surplus of zucchini that always seems to come about in mid-summer. At my house, we typically serve these as appetizers to a summer meal out on the patio or as a side to grilled marinated venison steaks, but feel free to pair them with any dish that needs a savory side.
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.
For the Soy Dipping Sauce:
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
½ teaspoon red pepper flakes
For the Fritters:
1½ pounds zucchini, grated
½ teaspoon salt
1 large egg
¼ cup flour
3 tablespoons fresh chives, chopped
1 tablespoon cornstarch
Black pepper, to taste
⅓ cup vegetable oil
1. Mix all ingredients for dipping sauce in a bowl and set aside.
2. Place zucchini in a colander placed in the sink and toss with salt.
3. Squeeze zucchini dry in clean kitchen towel.
4. Place zucchini in a large bowl and mix in egg, flour, chives, and cornstarch until combined.
5. Season with salt and pepper.
6. Heat oil in a large skillet over medium heat.
7. Drop ¼ cup zucchini mixture into pan and flatten slightly.
8. Cook fritters until golden and crisp, about 3 minutes on each side. Work in batches until batter is gone.
9. Place on a plate and season with salt.
10. Serve with soy dipping sauce.