Zucchini Fritters Recipe

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Updated: 7/16/2013 4:22 pm Published: 7/01/2013 2:14 pm

Candace Conley is the "Girl Can Cook," and she's sharing a delicious way to take that zucchini you've been growing in your garden and make it kid-friendly with the right seasonings and crunch. 

Zucchini Fritters
Adapted from Bon Appetit, July, 2013

Serves 4

1½ lb zucchini (about 3 medium), grated
½ tsp kosher salt plus more for seasoning
1 large egg
¼ cup all-purpose flour
3 tbsp finely chopped fresh chives
1 tbsp cornstarch
Freshly ground black pepper
1/3 cup vegetable oil

3 tbsp unseasoned rice vinegar
1 tbsp soy sauce
1½ tsp sugar
Crushed red pepper flakes

Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand 10 minutes.
Wring zucchini dry in a clean kitchen towel. Squeeze out as much liquid from the zucchini as possible.

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. Drop ¼ cup 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.

For more information on The Girl Can Cook visit http://www.urbankitchentulsa.com/. 

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