Indian Crispy Fritters

Ingredients

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

Method

1. Grate the 3 zucchini using a box grater and place them in a large bowl. Sprinkle a generous pinch of fine sea salt over the zucchini and let it sit for about 10 minutes. This will draw out excess moisture, which is crucial for achieving crispy fritters.
2. While the zucchini rests, crack the 2 eggs into a separate bowl and beat them lightly with a fork until the yolks and whites are fully combined. Set aside.
3. After the zucchini has released its moisture, use your hands to squeeze out as much liquid as possible. Transfer the drained zucchini to a clean bowl and discard the liquid.
4. Add the beaten eggs to the drained zucchini, followed by 4 tbsp of flour. Season with fine sea salt and black pepper to taste. Mix everything together until you have a thick, cohesive batter. If the mixture seems too wet, you can add a little more flour, a tablespoon at a time.
5. Chop your choice of herbs finely, such as cilantro or parsley, and fold them into the batter. This will infuse the fritters with fresh, aromatic flavors typical of Indian home cooking.
6. In a large frying pan, pour enough oil to cover the bottom generously and heat it over medium-high heat. The oil is ready when a small drop of batter sizzles upon contact.
7. Carefully drop spoonfuls of the batter 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.
8. Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be crisp and the center cooked through, with a pleasant aroma of cooked herbs.
9. Once cooked, remove the fritters from the pan and drain them on paper towels to remove excess oil. Finish with a sprinkle of fine sea salt while they are still hot, and serve immediately for the best texture and flavor.