Indonesian Crispy Fritters 2

Ingredients

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

Method

1. Begin by grating the 3 zucchini using a medium-sized grater. 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, as excess water will make them soggy.
2. In a mixing bowl, combine the squeezed zucchini with 2 eggs and 4 tablespoons of flour. Stir until the mixture is well combined and the flour is fully incorporated, resulting in a thick batter. This will help bind the fritters together during frying.
3. Finely chop your choice of herbs, such as cilantro or parsley, and add them to the batter. Season the mixture with fine sea salt and black pepper to taste. The herbs will infuse the fritters with fresh flavors, while the salt and pepper enhance the overall taste.
4. 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 immediately upon contact. This ensures the fritters will start cooking right away and develop a crispy exterior.
5. Spoon heaping tablespoons of the batter into the hot oil, flattening them slightly with the back of the spoon to form round patties. Fry the fritters in batches, being careful not to overcrowd the pan, which can lower the oil temperature and prevent crisping.
6. Cook each side for about 3-4 minutes until the fritters are golden brown and crispy. You will notice the edges turning a deep golden color and the center becoming firm to the touch. This indicates they are cooked through and ready to be flipped or removed.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Finish by sprinkling a little more fine sea salt over the hot fritters for added flavor. Serve immediately while they are still warm and crispy, perfect for sharing at the table.