INGREDIENTS
1 tbsp
canola oil
1 cup
medium zucchini (grated about 2)
1/4 cup
scallions (thinly sliced)
3 tbsp
flour
1
egg
sea salt and pepper (to taste)
2 tbsp
soy sauce (low sodium)
1 tbsp
rice wine vinegar
1 tsp
sugar
1 tsp
sesame oil
1 tsp
sriracha (or chili paste (optional))