Zucchini Fritters with Soy Dipping Sauce

Published January 4, 2014 by jenmatteson

I mentioned a few posts back that I lead a cooking-dinner party for a group of women a  few weeks ago.  I led the girls in cooking a meal, starting with these zucchini fritters.  I fell in love with these fritters the first time I test made them.  The ladies really liked them; so much so, they sorta forgot we had the rest of the meal to make and took a break to feast on these babies.

Zucchini Fritters with Soy Dipping Sauce

I even made these as an appetizer for my family’s Christmas dinner – and even my picky family, including my mom, liked them!  Not only are they good, but they are a great way to get your serving of vegetables in.  Plus, I have another way to use up the copious amounts zucchini that grows in my garden each summer.  YAY!

Zucchini Fritters with Soy Dipping Sauce

The fritters are simply seasoned with salt and pepper, and served along side a soy dipping sauce.  While I liked the soy dipping sauce, I thought they fritters were great on their own as well!  They are pretty hot when they come out of the pan, and cool off quickly, so I wouldn’t suggest these for a party, maybe a seated dinner would be best as they aren’t quite as good when they’re room temperature.

Zucchini Fritters with Soy Dipping Sauce

Zucchini Fritters with Soy Dipping Sauce

Source: Adapted from Bon Appétit
Serves 4-6

Ingredients:

For the soy dipping sauce:
3 tbsp rice vinegar
1 tbsp soy sauce
1 ½ tsp sugar
crushed red pepper

For the fritters:
3 ½ lb zucchini, grated
½ tsp kosher salt
1 large egg
¼ cup all-purpose flour
3 tbsp finely chopped chives
1 tbsp cornstarch
freshly ground black pepper
1/3 cup vegetable oil

Directions:

1. Make soy dipping sauce: Mix vinegar, soy sauce, sugar and red pepper in small bowl until sugar is dissolved.  Set aside.

2. Make fritters: Place zucchini in colander set in the sink and toss with ½ tsp salt.  Let stand 10 minutes, and then wring zucchini dry in kitchen towel.  Place zucchini in large bowl and mix in egg, flour, chives and cornstarch; season with salt and pepper.

3. Heat oil in large deep skillet over medium heat.  Working in two batches, drop ¼ cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden brown 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 and kept warm in 200⁰ oven.

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