
Recipe
Elevate your dining experience with these delectable pan-fried fritters made from grey squash or young Italian zucchini. Sliced, seasoned, and coated to perfection, these fritters are then pan-fried to a crispy golden brown. Paired with a savory soy vinegar dipping sauce, these fritters are a delightful appetizer or side dish for any occasion.
1 | summer squash (grey squash or Italian young zucchini) |
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4 | teaspoons soy sauce (dark) |
1 | large egg |
1 | tablespoon rice vinegar |
1⁄3 | cup flour |
• | sugar |
2 | sea salt |
1⁄4 | teaspoon red chili pepper powder |
1⁄4 | cup olive oil |
1 | teaspoon rice wine (mirin) or sake |
1 | tablespoon water |
1 | green onion, chopped |
1 | pinch sesame seeds |
Preparing the Squash Fritters | |
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1. | Cut the summer squash into 1/4 inch slices and arrange them on a plate. |
2. | Lightly sprinkle the squash slices with high-quality sea salt and let them sit for 5-7 minutes until they bend easily without breaking. |
3. | In a shallow bowl, whisk the egg and season lightly with salt. |
4. | Place flour in another shallow bowl. Coat each squash slice with flour on both sides. |
5. | Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Create an assembly line of flour-coated squash slices, beaten egg, and the pan. Dip each floured squash piece into the egg, ensuring full coverage, and then transfer it to the frying pan. |
6. | Once the edges start to brown, flip the fritters. They are ready when both sides are nicely browned. |
Preparing the Soy Vinegar Dipping Sauce | |
1. | Chop the green onion and combine all the ingredients to make the dipping sauce. |
Published on Aug 02, 2024 by Luminița