{"id":7011,"date":"2024-04-26T12:21:05","date_gmt":"2024-04-26T12:21:05","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/zucchini-fritters\/"},"modified":"2024-07-30T08:30:53","modified_gmt":"2024-07-30T08:30:53","slug":"zucchini-fritters","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/zucchini-fritters\/","title":{"rendered":"Zucchini Fritters"},"content":{"rendered":"

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\u2014something 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\u2019re an experienced latke maker, this advice will sound familiar.)<\/p>\n

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.<\/p>\n

\n

Ingredients<\/h2>\n

4 Servings<\/p>\n

\n

Soy Dipping Sauce<\/h3>\n

3<\/p>\n

tablespoons unseasoned rice vinegar<\/div>\n

1<\/p>\n

tablespoon reduced-sodium soy sauce<\/div>\n

1\u00bd<\/p>\n

teaspoons sugar<\/div>\n
Crushed red pepper flakes<\/div>\n

Zucchini Fritters<\/h3>\n

1\u00bd<\/p>\n

pounds zucchini (about 3 medium), grated<\/div>\n

\u00bd<\/p>\n

teaspoon kosher salt plus more for seasoning<\/div>\n

1<\/p>\n

large egg<\/div>\n

\u00bc<\/p>\n

cup all-purpose flour<\/div>\n

3<\/p>\n

tablespoons finely chopped fresh chives<\/div>\n

1<\/p>\n

tablespoon cornstarch<\/div>\n
Freshly ground black pepper<\/div>\n

\u2153<\/p>\n

cup vegetable oil<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Soy Dipping Sauce<\/h3>\n

    Step 1<\/h4>\n

    Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.<\/li>\n

  2. \n

    Zucchini Fritters<\/h3>\n

    Step 2<\/h4>\n

    Place zucchini in a colander set in the sink and toss with \u00bd teaspoon 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.<\/p>\n

    Step 3<\/h4>\n

    Heat oil in a large skillet over medium heat. Working in 2 batches, drop \u00bc-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel\u2013lined plate; season with salt. Serve with soy dipping sauce.<\/p>\n

    DO AHEAD:<\/strong> Fritters can be made 30 minutes ahead. Keep warm in a 200\u00b0 oven.<\/p>\n

    Editor’s note:<\/em><\/strong> This recipe was originally published in June 2013.<\/em><\/li>\n<\/ol>\n<\/div>\n

    \n

    Nutrition Per Serving<\/h2>\n
    \n
    4 servings<\/div>\n
    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) 350<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

    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\u2014something you can make quickly with just a few ingredients, and still impress the people at your table. Just remember a few simple tips: […]<\/p>\n","protected":false},"author":4,"featured_media":7012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7011"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7011\/revisions"}],"predecessor-version":[{"id":9069,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7011\/revisions\/9069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7012"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}