- 1 lbs. zucchini (about 2 medium), grated
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/4 cup flour I used gluten fee)
- 3 tablespoons finely chopped fresh chives or scallions
- 1 tablespoon cornstarch
- Freshly ground black pepper
- 1/3 cup vegetable oil
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.
These can be served with either sour cream or a Greek yogurt, or they can be served with an Asian dipping sauce. I personally like them plain.