Step 1

In a small bowl, stir together vinegar, soy sauce, sugar, and pepper flakes until sugar is dissolved.

Step 2

Mix grated zucchini with 1/2 teaspoon of salt, and place in a colander over the sink to drain. After 10 minutes, transfer zucchini to the center of a clean kitchen towel, wrap towel around it jellyroll-style, and squeeze out over the sink until all water is extracted.

Step 3

Place zucchini in a bowl and mix in egg, flour, cornstarch, garlic, remaining 1/2 teaspoon salt, and pepper, to taste.

Step 4

In a large skillet, heat the oil over medium to medium-high heat (do not allow the oil to smoke). Use a 1/4 cup measuring cup to scoop mounds of zucchini into the oil, and flatten slightly. Do not overcrowd your pan; you will need to work in two batches.

Step 5

Cook each fritter for about 3 minutes or until the underside is golden and crispy; flip and cook for 3 more minutes on the other side.

Step 6

Transfer fritters to a paper towel-lined plate, lightly sprinkle with salt, and allow them to drain. Serve hot with dipping sauce.