Sauce
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Vinegar, unseasoned rice
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3 tablespoons
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Soy sauce, reduced sodium
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1 tablespoon
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Sugar
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1 ½ teaspoons
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Red pepper flakes, crushed
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|
Fritters
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|
Zucchini, grated
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1 ½ pounds
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Salt, kosher
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½ teaspoon +
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Egg, lightly beaten
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1
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Flour
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¼ cup
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Chives, finely chopped
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3 tablespoons
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Cornstarch
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1 tablespoon
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Pepper, freshly ground
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Vegetable oil
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1/3 cup
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- Mix all the sauce ingredients together in a small bowl until the sugar dissolves; set aside.
- Place the zucchini in a colander in the sink, and toss with ½ teaspoon of salt.
- Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel.
- Place 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 batches, drop ¼ cupful of the zucchini mixture into the skillet.
- Flatten slightly, and cook until golden and crisp, about 3 minutes per side.
- Transfer to a paper towel-lined plate.
- Season with salt, serve with sauce.
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