Ingredients
Dipping Sauce
- 1/4 cup rice or white wine vinegar
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon chili garlic sauce (Asian food section)
Zucchini Fritters
- 3 medium zucchinis
- 1 teaspoon salt
- 1/4 cup all-purpose flour*
- 1 tablespoon cornstarch
- 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped parsley
- 1/2 teaspoon salt
- 1/3 cup grated parmesan cheese
- 1 large egg
- Few tablespoons olive oil for sautéing
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For dipping sauce, boil vinegar and sugar. Remove from heat and add pepper flakes and chili sauce. Set aside.
- Grate zucchini on large eyes of grater. Toss in first listed salt and place in a steam basket or colander. (Salt draws out moisture from zucchini). Set aside.
- In a bowl large enough to hold all ingredients whisk together flour, cornstarch, sugar, all 3 peppers, garlic powder, parsley and second listed salt.
- Add parmesan cheese and egg and whisk to a thick paste. Set aside.
- Press as much liquid from zucchini as possible. It is essential for success that zucchini is dry. Transfer to a clean kitchen towel and wring as firm as you can to remove any remaining liquid.
- Add zucchini to flour/spice mixture.
- Divide into 8 (if larger pieces are desired 4 or 6) equal amounts and press into 1/3-inch-thick patties.
- Heat oil in a non-stick pan to medium heat and add patties. After about 2-3 minutes flip over and cook for another 2 minutes.
- Patties can be made ahead and cooked later or already cooked and reheated in a microwave oven.