Shannon Sollinger posted this on our Facebook page:
Tried many zucchini fritter recipes, this was by far the best.
Grate one large (1.5 lb) zucchini, put it in a colander, salt it, and let sit half hour or so. Press with towel to get moisture out. Mix together in a medium/large bowl 1/4 cup flour and 1 T cornstarch. Add one beaten egg, the zucchini, 3 T chopped fresh chives, a grind or two of black pepper. Stir up really well. I think I threw in some red pepper flakes.
Heat 1/3 c. olive oil (not EV) in frying pan, spoon fritter mixture in, brown lightly on both sides. Recipe had a dipping sauce of 3 T unseasoned rice vinegar, 1 T reduced sodium soy sauce, 1.5 t sugar, red pepper flakes.