Golden, delicious Zucchini Fritters are crispy on the outside, creamy on the inside, and accompanied by a sweet and salty, Asian-inspired dipping sauce!
In a small bowl, stir together vinegar, soy sauce, sugar, and pepper flakes until sugar is dissolved.
For the Fritters:
Mix grated zucchini with ½ teaspoon of salt, and place in a colander over the sink to drain. After 10 minutes, transfer zucchini to the center of a clean kitchen towel, wrap towel around it jellyroll-style, and squeeze out over the sink until all water is extracted.
Place zucchini in a bowl and mix in egg, flour, cornstarch, garlic, remaining ½ teaspoon salt, and pepper, to taste.
In a large skillet, heat the oil over medium to medium-high heat (do not allow the oil to smoke). Use a ¼ cup measuring cup to scoop mounds of zucchini into the oil, and flatten slightly. Do not overcrowd your pan; you will need to work in two batches.
Cook each fritter for about 3 minutes or until the underside is golden and crispy; flip and cook for 3 more minutes on the other side.
Transfer fritters to a paper towel-lined plate, lightly sprinkle with salt, and allow them to drain. Serve hot with dipping sauce.
Notes
It is important to squeeze as much water as possible out of the zucchini using the kitchen towel.
If you cannot eat the fritters immediately, you may keep them warm in a 200°F oven for up to 30 minutes. Reheating is not recommended as they will become soggy.