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Zucchini Fritters

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

Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.
Place zucchini in a colander set in the sink and toss with 1/2 teaspoon 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°F oven.

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