Japanese Crispy Fritters 3

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 into a large mixing bowl. Squeeze out as much moisture as possible using your hands or a clean kitchen towel, as excess water will prevent the fritters from becoming crispy.
2. In the same bowl, crack 2 eggs and add them to the grated zucchini. Mix well to ensure the eggs are fully incorporated, which will help bind the fritters together.
3. Gradually add 4 tablespoons of flour to the zucchini and egg mixture, stirring continuously until a thick batter forms. The batter should be cohesive and slightly sticky, which indicates that it's ready for frying.
4. Season the mixture with fine sea salt and black pepper to taste. Add freshly chopped herbs of your choice, such as parsley or chives, to enhance the flavor and provide a fresh, aromatic note.
5. In a large frying pan, pour enough oil to cover the bottom generously and heat it over medium-high heat until shimmering. This ensures the fritters will fry evenly and develop a crispy exterior.
6. Spoon the batter into the hot oil, forming small, round fritters. Avoid overcrowding the pan to maintain the oil temperature. Fry each side for about 3-4 minutes, or until golden brown and crispy.
7. Once the fritters are cooked, transfer them to a plate lined with paper towels to drain any excess oil. This step helps maintain their crispiness.
8. Finish the fritters with a light sprinkle of fine sea salt while they are still hot. Serve immediately to enjoy the contrast of the crispy exterior and tender interior.