1/4 cup (60 mL) Blue Dragon Thai Sriracha Chilli Sauce
Microwave potato on high for 3 minutes or until fork-tender; let cool slightly. Peel and shred using largest holes of box grater; set aside.
Scatter zucchini and onion onto clean kitchen towel. Roll into log and squeeze to remove excess moisture. Combine zucchini, onion, potato, flour, salt and pepper.
In skillet, heat half of the oil over medium-high heat; cook rounded tablespoonfuls (15 mL) of zucchini mixture in batches, turning once and adding more oil as needed, for 3 or 4 minutes or until golden brown and crispy.
Remove from skillet; place on paper towel–lined plates. Serve warm with Blue Dragon Thai Sriracha Chilli Sauce for dipping.