Zucchini Fritters with sauce

By DebCooks

Crisp little pancakes with a great sauce.

Ingredients

• Dipping Sauce:
• 3 T unseasoned rice vinegar
• 1 T soy sauce
• 1 1/2 tsp sugar
• Crushed red pepper flakes
• Fritters:
• 1 1/2 lb zucchini (about 3 medium) grated
• 1/2 tsp kosher salt
• 1 large egg
• 1/4 c flour
• 3 T finely chopped chives
• 1 T cornstarch
• fresh ground pepper
• 1/3 c veg oil

Preparation

Step 1

For the sauce mix the vinegar, soy sauce, sugar and a pinch of red pepper flakes in a small bowl. Stir until sugar is dissolved. Set aside.
For fritters place zucchini in a colander tossed with 1/2 tsp salt and let set for 10 minutes in sink. Wring out zucchini in a towel to get out the moisture. Place zucchini in a bowl and gently mix in the 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 of zucchini mixture in skillet, flattening slightly, cook until golden and crisp about 3 minutes per side. Drain on paper towel. Makes 6 patties. Serve with sauce.