Brasileiro Crispy Fritters

Ingredients

• 3zucchini — grated
• 2eggs
• 4 tbspflour
• for fryingoil
• herbs — chopped
• to tastefine sea salt and black pepper

Method

1. Start by washing the 3 zucchini thoroughly under running water. Use a box grater to grate them into a large bowl. Once grated, place the zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial to ensure the fritters become crispy rather than soggy.
2. In a separate bowl, crack open the 2 eggs and beat them lightly with a fork until the yolks and whites are fully combined. Add the eggs to the grated zucchini, along with 4 tablespoons of flour. Mix everything together until the flour is fully incorporated and the mixture holds together.
3. Chop your choice of herbs finely, about a handful, and add them to the zucchini mixture. Consider using parsley or cilantro for a traditional Brazilian flavor. Season the mixture with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed throughout the mixture.
4. In a large non-stick frying pan, pour enough oil to cover the bottom generously and heat it over medium-high heat. You'll know the oil is ready when a small drop of the zucchini mixture sizzles immediately upon contact.
5. Using a spoon, drop portions of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form fritters. Fry the fritters in batches, ensuring not to overcrowd the pan, which can lower the oil temperature and affect crispiness.
6. Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside. The edges should be visibly crisp and the center cooked through. Use a slotted spoon to remove the fritters from the oil and drain them on paper towels to remove excess oil.
7. Once all fritters are cooked, finish them with a light sprinkle of fine sea salt while they are still hot. Serve immediately while the fritters are warm and crispy, perfect for sharing around the table.