- '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'
- Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved
- Set aside
- 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
- 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
- DO AHEAD: Fritters can be made 30 minutes ahead
- Keep warm in a 200°F oven
