Chinese Crispy Fritters 3

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 coarsely using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure the fritters are crispy and not soggy.
2. In a large mixing bowl, crack 2 eggs and beat them lightly with a fork until the yolks and whites are combined. Add the grated zucchini to the bowl, followed by 4 tablespoons of flour. Mix well until the zucchini is evenly coated with the egg and flour mixture, forming a thick batter.
3. Season the batter with fine sea salt and black pepper to taste. Chop a handful of fresh herbs of your choice, such as cilantro or scallions, and stir them into the batter. This will add a fresh aroma and flavor to the fritters.
4. Heat a generous amount of oil in a large non-stick frying pan over medium-high heat. The oil should be about 1/4 inch deep to ensure even frying. Test the oil's readiness by dropping a small amount of batter into the pan; it should sizzle immediately.
5. Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form small patties. Fry the fritters in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
6. Cook each fritter for about 3-4 minutes on each side, or until they turn a deep golden brown and are crispy on the edges. Use a slotted spoon to remove the fritters from the pan and drain them on a plate lined with paper towels to absorb any excess oil.
7. While the fritters are still hot, sprinkle them with a little more fine sea salt to enhance their flavor. Serve the Chinese Crispy Fritters immediately, while they are hot and crispy, as part of a shared meal.