Colombian 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. Pat them dry with a clean kitchen towel. Grate the zucchini using the large holes of a box grater, then place the grated zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent the fritters from becoming soggy.
2. In a large mixing bowl, crack the 2 eggs and beat them lightly with a fork. Add the squeezed zucchini to the bowl along with 4 tablespoons of flour. Season the mixture with fine sea salt and black pepper to taste. Mix everything together until well combined, ensuring there are no lumps of flour.
3. Chop a handful of your preferred herbs such as cilantro or parsley, and stir them into the zucchini mixture. The herbs will add freshness and a burst of flavor to the fritters. Make sure the herbs are evenly distributed throughout the mixture.
4. In a large skillet, pour enough oil for frying to cover the bottom of the pan generously, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers. This indicates that the oil is hot enough for frying.
5. Using a spoon, carefully drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small patties. Fry the fritters in batches, making sure not to overcrowd the pan. Cook each side for about 3-4 minutes until they are golden brown and crispy.
6. Once the fritters are golden and crispy on both sides, use a slotted spoon to transfer them to a plate lined with paper towels. This will help absorb any excess oil. Immediately sprinkle a little more fine sea salt over the hot fritters to enhance their flavor.
7. Serve the Colombian Crispy Fritters hot, garnished with additional fresh herbs if desired. These fritters are best enjoyed immediately, while the exterior is still crisp and the inside remains tender.