Over my lifetime, I've eaten zucchini in many ways and not all of them were delicious. In the last two years that's been changing. Fran makes a delicious Zucchini Ribbons with Almond Pesto from Smitten Kitchen, niece Dani treated us to Gordon Ramsay's Stuffed Courgette Rolls, I'm always ready to eat any variation of this saute with zucchini, tomatoes and basil and I love to eat and make my own variation of Ina Garten's Vegetable Tian. There are several other summer staples we make regularly, but those are the stand outs.
Here's the latest addition to the list. Forget the dipping sauce, the fritters stand just fine all by themselves.
from Bon Appetit
Squeeze out as much liquid from the zucchini as possible.
SOY DIPPING SAUCE
3 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons sugar
Crushed red pepper flakes
1 1/2 pounds zucchini (about 3 medium), grated
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
SOY DIPPING SAUCE
Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini 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 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce.
DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200° oven.