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Indian Crispy Fritters 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

Indian Crispy Fritters 2

Indian Crispy Fritters 2, a staple of home kitchens, captures the essence of Indian family cooking with its simplicity and warmth. Unlike restaurant versions, this dish is crafted intuitively, where the salt is judged by hand and the oil flows generously. It's a dish that embodies the everyday comfort of sharing a meal around the family table, often found sizzling during tea-time or as a delightful snack in the late afternoon.

These fritters boast a crisp exterior that gives way to a tender, flavorful bite, harmonizing the mild sweetness of zucchini with the richness of eggs and a hint of fresh herbs. Black pepper adds just the right amount of warmth, making each bite a comforting delight. Best enjoyed straight from the pan, they offer a satisfying crunch that pairs beautifully with the informal chatter of a welcoming home.

Ingredients

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

Method

  1. Start by washing and grating 3 zucchini. 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, beat 2 eggs until they are fully combined. Add the squeezed zucchini, 4 tbsp flour, and a generous pinch of fine sea salt and black pepper. Mix well until the ingredients are thoroughly combined and the mixture holds together when pressed.
  3. Choose a heavy-bottomed frying pan and add enough oil to cover the bottom generously. Heat the oil over medium-high heat until a small drop of the fritter mixture sizzles upon contact. This indicates the oil is hot enough for frying.
  4. Using a tablespoon, scoop portions of the zucchini mixture and gently flatten them into patties with your hands. Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. Fry the fritters for about 3-4 minutes on each side, or until they turn golden brown and crisp.
  5. Once the fritters are golden and crispy, use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil. This helps maintain their crispiness.
  6. While the fritters are still warm, sprinkle them with additional fine sea salt to taste. Serve immediately, garnished with fresh herbs of your choice, such as cilantro or mint, to add a burst of freshness.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

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