Filipino Crispy Fritters 3

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 to remove any dirt. Pat them dry with a clean kitchen towel. Using a box grater, grate the zucchini into a large mixing bowl. Squeeze out excess moisture from the grated zucchini by pressing it between your hands over the sink, and then return it to the bowl.
2. Crack the 2 eggs into the bowl with the zucchini. Add 4 tablespoons of flour, and season with fine sea salt and black pepper to taste. Mix everything together with a fork until well combined, ensuring the flour is evenly distributed and no lumps remain.
3. Chop your choice of fresh herbs finely, such as parsley or cilantro, and add them to the zucchini mixture. Stir the herbs in gently to distribute them evenly throughout the batter, which will add a fresh aroma and flavor to the fritters.
4. In a large frying pan, pour enough oil to cover the bottom generously, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. To test, drop a small bit of batter into the oil; it should sizzle immediately.
5. Carefully spoon heaping tablespoons of the zucchini mixture into the hot oil, flattening each slightly with the back of the spoon to form fritters. Fry them in batches to avoid overcrowding the pan, which ensures even cooking.
6. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be visibly crisp and the centers firm to the touch. Adjust the heat if necessary to prevent burning.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Immediately sprinkle a pinch of fine sea salt over the hot fritters to enhance their flavor. Serve the fritters warm, sharing them at the table as part of a communal meal.