Indian Crispy Fritters 3

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 using a box grater. Once grated, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure the fritters become crispy and not soggy when fried.
2. In a large mixing bowl, beat 2 eggs until they are well combined. Add the squeezed zucchini to the bowl along with 4 tablespoons of flour. Mix thoroughly to ensure the flour is evenly distributed, which will help bind the fritters together.
3. Season the mixture with fine sea salt and black pepper to taste. Chop a handful of fresh herbs, such as cilantro or parsley, and add them to the mixture. The herbs will add a fresh, aromatic flavor to the fritters.
4. In a large frying pan, pour enough oil for frying to cover the bottom generously and heat it over medium-high heat. To test if the oil is ready, drop a small bit of the mixture into the pan; it should sizzle immediately.
5. Once the oil is hot, use a spoon to drop portions of the zucchini mixture into the pan, flattening them slightly with the back of the spoon to form small patties. Fry the fritters in batches to avoid overcrowding the pan, which can lower the oil temperature.
6. Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be visibly crisp and the center cooked through. Adjust the heat as necessary to maintain a steady sizzle without burning the fritters.
7. Once cooked, remove the fritters from the pan and drain them on a plate lined with paper towels to absorb excess oil. Sprinkle a pinch of fine sea salt over the hot fritters to enhance their flavor.
8. Serve the Indian Crispy Fritters immediately while they are hot and crispy. They are perfect as a snack or side dish, and best enjoyed with a dipping sauce or chutney of your choice.