|Updated: 7/16 4:22 pm
||Published: 7/01 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.
Adapted from Bon Appetit, July, 2013
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/.