Middle Eastern Crispy Fritters 3

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 clean kitchen towel. Gather the edges of the towel and twist to squeeze out as much moisture as possible from the zucchini. This step is crucial to ensure the fritters are crispy and not soggy.
2. In a large mixing bowl, crack 2 eggs and beat them lightly with a fork. Add the squeezed zucchini, 4 tbsp flour, and a generous pinch of fine sea salt and black pepper. Mix until the ingredients are well combined and the batter is slightly thick.
3. Chop a handful of fresh herbs, such as parsley or cilantro, and fold them into the batter. The herbs will infuse the fritters with a fresh, aromatic flavor typical of Middle Eastern cuisine.
4. In a large skillet, 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.
5. Spoon the batter into the hot oil, flattening each fritter slightly with the back of the spoon. Fry in batches, making sure not to overcrowd the pan, which helps in achieving an even crispiness.
6. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be crisp, and the center should be cooked through without being doughy.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Sprinkle with a little more fine sea salt while they are still hot to enhance the flavor.
8. Serve the fritters immediately, while they are warm and crispy, as part of a shared meal. They make an excellent accompaniment to a variety of Middle Eastern dips and salads.