Middle Eastern Crispy Fritters

Ingredients

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

Method

1. Start by grating the 3 zucchini into a large mixing bowl. Use the large holes of a box grater to achieve a coarse texture, which will give the fritters a satisfying bite. Once grated, 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 a crispy texture.
2. While the zucchini is resting, crack 2 eggs into a separate bowl and beat them lightly with a fork until the yolks and whites are fully combined. This will ensure even distribution throughout the fritter mixture. Set the eggs aside for now.
3. After the zucchini has released some of its moisture, use your hands to squeeze out as much liquid as possible. Transfer the drained zucchini back to the mixing bowl. This step is essential to prevent soggy fritters.
4. Add the beaten eggs to the zucchini, followed by 4 tablespoons of flour. Stir the mixture until well combined, ensuring there are no visible lumps of flour. The batter should be thick enough to hold its shape when dropped from a spoon.
5. Finely chop a handful of your favorite herbs, such as parsley or mint, and add them to the batter. Season the mixture with black pepper and adjust the salt if needed. The herbs will infuse the fritters with fresh, aromatic flavors.
6. 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.
7. Carefully drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches to avoid overcrowding the pan. Cook each side until they are golden brown and crispy, which should take about 3-4 minutes per side. The fritters should have a firm texture and a rich, golden color.
8. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Finish with a light sprinkle of sea salt while they are still hot. Serve the fritters immediately, while they are crisp and warm, as part of a shared meal.