Korean Crispy Fritters 3

Ingredients

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

Method

1. Start by washing the 3 zucchini thoroughly under running water. Trim both ends and slice them into thin, even rounds, about 1/8 inch thick. This ensures even cooking and a crispy texture.
2. Crack the 2 eggs into a medium-sized mixing bowl and beat them well until the yolks and whites are fully combined. Add the 4 tablespoons of flour to the eggs and mix until you have a smooth batter without lumps. Season the batter with fine sea salt and black pepper to taste, ensuring the seasoning is well distributed.
3. Gently fold the sliced zucchini into the batter, making sure each piece is well coated. This will help the batter adhere to the zucchini during frying, creating a crispy exterior.
4. In a large frying pan, pour enough oil to generously cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
5. Carefully place the battered zucchini slices into the hot oil in a single layer, ensuring they do not overlap. Fry in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters.
6. Fry each side for about 2-3 minutes, or until the fritters are golden brown and crispy. Use a slotted spoon or tongs to turn them halfway through frying. The fritters should be firm to the touch and have a satisfying crunch when done.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. While still hot, sprinkle with additional fine sea salt to enhance the flavor.
8. Garnish the fritters with freshly chopped herbs of your choice, such as parsley or cilantro, for added freshness and aroma. Serve immediately as a shared dish, enjoying the contrast of the crispy exterior with the tender zucchini inside.