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Zucchini Fritters

Zucchini Fritters

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Squeeze out as much liquid from the grated vegetable as possible. The little bit of cornstarch that the recipe calls for in the batter also helps these zucchini fritters get nice and crispy.


Soy Dipping Sauce

  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • Crushed red pepper flakest


  • 1 1/2 pounds zucchini (about 3 medium), grated
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 1/4 cup all-purpose flour
  • 3 tablespoons finely chopped fresh chives
  • Freshly ground black pepper

Recipe Preparation

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.

Recipe by Jenny Rosenstrach, Andy Ward,Photos by Christina Holmes

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 200 Fat (g) 20 Saturated Fat (g) 3 Cholesterol (mg) 95 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 350Reviews SectionThese were delicious! Light and fluffy! Only change I made was I used scallions because I didn’t have chives. Really really good! BA you never disappoint!CamiejoPlaya del Rey, CA04/10/20

Watch the video: ZUCCHINI FRIES. gluten-free, low-carb, keto


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