More recipes: Asian Lettuce Wraps & Zucchini Fritters

ZUCCHINI FRITTERS

Ingredients

Soy Dipping Sauce

• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 teaspoons sugar
• Crushed red pepper flakes

Fritters

• 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

Directions

Soy Dipping Sauce

• Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Fritters

• Place zucchini in a colander set in the sink and toss with 1/2 teaspoons 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° oven.

ASIAN LETTUCE WRAPS

Ingredients

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper
1 head Boston lettuce, leaves separated, cleaned and dried

Directions

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.