Chinese Crispy Fritters 2

Ingredients

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

Method

1. Begin by washing the 3 zucchini thoroughly under running water. Trim the ends and grate them using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial to ensure your fritters are crispy and not soggy.
2. In a large mixing bowl, crack 2 eggs and beat them lightly with a fork. Add the squeezed zucchini, 4 tablespoons of flour, and a generous pinch of fine sea salt and black pepper to taste. Mix everything together until well combined, ensuring the flour is evenly distributed and there are no lumps.
3. Select a large, heavy-bottomed frying pan and pour in enough oil to cover the bottom generously. Heat the oil over medium-high heat until it shimmers, indicating it is hot enough for frying. This ensures the fritters will cook evenly and develop a crisp exterior.
4. Using a tablespoon, scoop the zucchini mixture and carefully drop it into the hot oil, flattening it slightly with the back of the spoon to form a patty. Fry the fritters in batches, ensuring not to overcrowd the pan, which would lower the oil temperature and result in less crispy fritters.
5. Cook each side for about 3-4 minutes, or until the fritters are golden brown and crispy on the outside. The edges should be firm and the center cooked through. Adjust the heat as necessary to maintain a consistent frying temperature.
6. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. This step helps maintain their crispiness by removing any surface oil.
7. Sprinkle the hot fritters with a bit more fine sea salt to taste, and garnish with freshly chopped herbs of your choice, such as cilantro or chives, for added flavor. Serve immediately while the fritters are hot and crispy, perfect for sharing around the table.