Zucchini Fritters

It is like Christmas in July!!!

I have been the lucky recipient of my families' garden rejects/over-stock and I love it.   

I have produce coming out of my ears and I have spent way too much time on Pinterest trying to find new recipes that the whole family will like.  

One of my "pinned" items stuck out when I was searching for a zucchini recipe and most likely it was because it contained the word "fritter".  The recipe is from Bonappetit and the fritters were super easy to prepare. 

I loved them, Dan loved them and drum roll.... so did the girls!   

More zucchini recipes here, here and here!

Ingredients

Soy Dipping Sauce
3 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons sugar
Crushed red pepper flakes

Fritters
1 1/2 pounds zucchini (about 3 medium), grated
1/2 teaspoon kosher salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 tablespoons finely chopped fresh chives
1 tablespoon cornstarch
Freshly ground black pepper
1/3 cup vegetable oil

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

Fritters
Place zucchini in a colander set in the sink and toss with 1/2 teaspoons 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.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-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.