Soon it will be August, when zucchini becomes like fruitcake – in over abundance with no one really wanting to eat it. I’ve been bringing home a few zucchini each week from the CSA so I’m already working hard to come up with new ways to enjoy it. I found this recipe in Bon Appetit (July 2013) and it was another way to use some up. The dipping sauce is what makes these different. Ours were a bit mushy in the middle, so I would suggest spreading your batter very thinly if possible.

3 tbsp rice vinegar

1 tbsp soy sauce (I used gluten-free tamari)

1 1/2 tsp sugar

crushed red pepper flakes

1 1/2 lbs zucchini (3 medium), grated

1/2 tsp kosher salt plus more for seasoning

1 egg

1/4 cup flour (I used gluten-free)

3 tbsp chopped chives

1 tbsp cornstarch

1/2 cup vegetable oil

Mix the vinegar, soy, sugar and a pinch of red pepper in a small bowl until the sugar is dissolved and set aside for the dipping sauce.

Place the zucchini  in a colander in the sink and toss with 1/2 tsp salt. Let stand for 10 minutes, then wring it out in a clean kitchen towel. Place the zucchini in a large bowl and mix in egg, flour, chives, and cornstarch, and season with salt and pepper.

Heat the oil in a large skillet over medium high heat and working in 2 batches, drop 1/4 cupfuls into the skillet, flattening slightly. Cook until golden and crisp about 2 min per side. Transfer to a paper towel and season with salt. Serve with the dipping sauce.