INGREDIENTS
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1 tbs canola oil
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1 medium zucchini – grated (about 2 cups)
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¼ c scallions – thinly sliced
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3 tbs flour
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1 egg
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Pinch sea salt and pepper (to taste)
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2 tbs soy sauce – low sodium
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1 tbs rice vinegar
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1 tsp sugar
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1 tsp sesame oil
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1 tsp chili paste or sriracha – optional