Labels

main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Tuesday, June 25

Zucchini fritters

Sauce
Vinegar, unseasoned rice
3 tablespoons
Soy sauce, reduced sodium
1 tablespoon
Sugar
1 ½ teaspoons
Red pepper flakes, crushed

Fritters
Zucchini, grated
1 ½ pounds
Salt, kosher
½ teaspoon +
Egg, lightly beaten
1
Flour
¼ cup
Chives, finely chopped
3 tablespoons
Cornstarch
1 tablespoon
Pepper, freshly ground

Vegetable oil
1/3 cup
  1. Mix all the sauce ingredients together in a small bowl until the sugar dissolves; set aside. 
  2. Place the zucchini in a colander in the sink, and toss with ½ teaspoon of salt. 
  3.  Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel. 
  4. Place in a large bowl, and gently mix in egg. flour, chives, and cornstarch; season with salt and pepper. 
  5. Heat oil in a large skillet over medium heat. 
  6. Working in batches, drop ¼ cupful of the zucchini mixture into the skillet. 
  7. Flatten slightly, and cook until golden and crisp, about 3 minutes per side. 
  8. Transfer to a paper towel-lined plate. 
  9. Season with salt, serve with sauce. 
Recipe from Bon Appétit, July 2013.

No comments:

Post a Comment