Zucchini Fritters

Ingredients

• 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

Directions

1. Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
2. Place zucchini in a colander set in the sink and toss with 1/2 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.
3. 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.
4. DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200°F oven.