Cooking with Chef Herman: Zucchini Fritters - Northern Michigan's News Leader

Cooking with Chef Herman: Zucchini Fritters

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Soy dipping sauce

3 Tbsp. unseasoned rice vinegar
1 Tbsp reduced sodium soy sauce
1 ½ tsp. sugar
crushed red pepper flakes


1 ½ lbs zucchini (about 3 medium) grated
½ tsp. kosher salt plus more for seasoning
1 large egg
¼ cup all purpose flour
3 Tbsp finely chopped chives
1 tbsp 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

Fritters: Place zucchini in a colander-set in the sink and toss with ½ tsp 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 ¼ 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

Fritters can be made 30 minutes ahead. Keep warm in a 200 degree oven.