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Zucchini Fritters
A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.
👥 4 Servings🔥 Cook: 20 min👤 Jenny Rosenstrach📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●skillet
- ●oven
📝 Preparation Steps
1
Soy Dipping Sauce
2
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
3
Zucchini Fritters
4
Place zucchini in a colander set in the sink and toss with ½ 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.
large egg1cornstarch1 tablespoon
5
Heat oil in a large skillet over medium heat. Working in 2 batches, drop ¼-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° oven. Editor's note: This recipe was originally published in June 2013.
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