Filipino Crispy Fritters

Ingredients

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

Method

1. Start by grating the 3 zucchini into a large mixing bowl. Use a clean kitchen towel to squeeze out as much moisture as possible from the grated zucchini to ensure the fritters will be crispy. Discard the excess liquid.
2. Crack the 2 eggs into the bowl with the zucchini and mix thoroughly to combine. Add 4 tablespoons of flour, a generous pinch of fine sea salt, and a few grinds of black pepper. Stir until the mixture is well combined and the flour is fully incorporated.
3. Chop your choice of fresh herbs, such as parsley or cilantro, and add them to the zucchini mixture. Stir them in to distribute evenly throughout the batter, enhancing the flavor of the fritters.
4. In a large frying pan, pour enough oil to generously coat the bottom and heat over medium-high heat. Test the oil by dropping a small amount of the zucchini mixture into the pan; it should sizzle immediately if the oil is hot enough.
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, ensuring not to overcrowd the pan, which helps maintain the oil temperature.
6. Cook each fritter for about 3-4 minutes per side, or until they are golden brown and crispy. The edges should be crisp and the centers should be cooked through, with a slight resistance when pressed.
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.
8. Serve the Filipino Crispy Fritters hot, garnished with additional fresh herbs if desired. Enjoy them as a snack or side dish, perfect for sharing at the table.