zucchini-fritters
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These zucchini fritters have crispy golden brown edges that give way to creamy, light centers when you bite in. The method for making them is a textbook example of a back-pocket recipe—something you can make quickly with just a few ingredients, and still impress the people at your table. Just remember a few simple tips: Fresh zucchini has a high water-to-fiber ratio. The key to preventing soggy fritters lies in removing as much liquid from the squash as possible: First, by salting the shredded zucchini and then by squeezing it in a clean kitchen towel or cheesecloth. (If you’re an experienced latke maker, this advice will sound familiar.)

A tablespoon of cornstarch helps with browning and ensures the patties stay together. Mixing it into the grated zucchini, along with the eggs, chives, and flour, is best done by hand so you can feel that everything is well incorporated. These pan-fried bites crisp up quickly, so have a paper towel-lined plate ready as a landing pad for the cooked fritters before you start.

Zucchini fritters are infinitely adaptable. Pair them with the tangy dipping sauce, a dollop of Sriracha mayo, or sour cream and salmon roe for an appetizer or snack; top them with poached eggs and hollandaise for a summer brunch, or serve them with a spritz of lemon juice as a side dish alongside grilled swordfish or no-fail roast chicken.

Ingredients

4 Servings

Soy Dipping Sauce

3

tablespoons unseasoned rice vinegar

1

tablespoon reduced-sodium soy sauce

teaspoons sugar

Crushed red pepper flakes

Zucchini Fritters

pounds zucchini (about 3 medium), grated

½

teaspoon kosher salt plus more for seasoning

1

large egg

¼

cup all-purpose flour

3

tablespoons finely chopped fresh chives

1

tablespoon cornstarch

Freshly ground black pepper

cup vegetable oil