market makes : zucchini pancakes
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.
Grate zucchini with standard box grater. Drain zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and squeeze 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.