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Filipino Crispy Fritters 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

Filipino Crispy Fritters 2

Filipino Crispy Fritters 2 is a beloved staple at home tables across the Philippines, embodying the casual, yet generous spirit of Filipino home cooking. This dish is not tied to a specific occasion but is instead a staple in many households, often appearing at breakfast or merienda, the cherished afternoon snack time. Its simplicity is its charm, with the recipe passed down through generations, each cook relying on instinct rather than precision.

The fritters boast a golden, crispy exterior that gives way to a tender, flavorful center. The zucchini provides a subtle sweetness, complemented by the savory richness of eggs and flour, all harmonized with a hint of herbs. Generously seasoned with fine sea salt and black pepper, these fritters are perfect for communal eating, encouraging everyone to reach across the table and share in the delight.

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. Trim the ends and grate them using the large holes of 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. Add the squeezed zucchini to the bowl along with 4 tablespoons of flour. Mix everything together until the flour is fully incorporated and the mixture is slightly thickened. This will help bind the fritters together.
  3. Season the mixture with fine sea salt and black pepper to taste. Chop your choice of fresh herbs, such as parsley or cilantro, and add them to the bowl. Stir the mixture again to distribute the herbs evenly, enhancing the flavor of the fritters.
  4. Heat a generous amount of oil in a large, non-stick frying pan over medium-high heat. The oil should be enough to cover the bottom of the pan, ensuring even frying. Test the oil's readiness by dropping a small amount of the batter into the pan; it should sizzle immediately.
  5. Spoon heaping tablespoons 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 to avoid overcrowding the pan, which could lower the oil temperature and result in greasy fritters.
  6. Cook each side for about 2-3 minutes, or until the fritters are golden brown and crispy. The edges should be slightly darker, indicating a perfect crispness. Carefully flip them using a spatula, and continue frying until both sides are evenly cooked.
  7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Immediately sprinkle a little more fine sea salt over the hot fritters to enhance their flavor. Serve the fritters warm, allowing everyone to enjoy their crisp texture and savory taste.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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