Zucchini Fritters

Bon Appétit  | July 2013 by Jenny Rosenstrach and Andy Ward ]]> photo by Christina Holmes yield Makes 4 servings Squeeze out as much liquid from the zucchini as possible. Ingredients add to shopping list 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 For 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. For fritters: 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. 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°F oven. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/WBUfNNv8Pjw/51175210

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