Zucchini Fritters

Ingredients

• Rice wine vinegar

  3 tbsp or 45g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Zucchini

  Summer squash, includes skin, raw

  3 large or 969g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Chives

  Raw

  3 tbsp chopped or 9g

• Cornstarch

  1 tbsp or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅓ cup or 75g

Directions

1. Soy Dipping Sauce: Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
2. Fritters: Place grated 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.
3. 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.
4. Recipe inspired by: http://www.bonappetit.com/recipe/zucchini-fritters-2

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