Posted by: marthabernie | July 16, 2015


Returning to the zucchini theme, here is another great way to use up zucchini when it is available in such abundant quantities during the summer.  Be sure to squeeze out as much liquid from the zucchini as possible before assembling the fritters.


1-1/2 pounds zucchini, grated (this is about 3 medium zucchini)

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

Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt.  Let stand ten minutes, then wring zucchini dry in a clean kitchen towel.  Place in 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 two batches, drop 1/4 cupfuls zucchini mixture into skillet, flattening with a fork; cook until golden and crisp, about 3 minutes per side.  Transfer fritters to a paper towel-lined plate; season with salt.  Serve with dipping sauces.

Good dipping sauces are hoisin sauce, teriyaki sauce or a combination of rice vinegar and soy sauce (3 to 1 ratio with more vinegar if desire), about 1 teaspoon sugar and some crushed red pepper flakes.


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