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Tuesday, June 25

Zucchini fritters

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

Zucchini, grated
1 ½ pounds
Salt, kosher
½ teaspoon +
Egg, lightly beaten
¼ cup
Chives, finely chopped
3 tablespoons
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.

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