Pakistani Crispy Fritters

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. Use the large holes of a box grater to achieve a coarse texture, which will help the fritters hold together. Once grated, lightly squeeze the zucchini with your hands to remove excess moisture, ensuring the fritters will be crispy.
2. Crack the 2 eggs into the bowl with the zucchini. Add 4 tablespoons of flour, a handful of chopped herbs such as cilantro or mint, and season generously with fine sea salt and black pepper to taste. Mix everything together thoroughly with a fork or your hands until the mixture is well combined and slightly sticky.
3. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should cover the bottom of the pan to about 1/4 inch depth, ensuring even frying. To test if the oil is ready, drop a small piece of the zucchini mixture into the pan; it should sizzle immediately.
4. Using a spoon or your hands, form small patties from the zucchini mixture, about the size of your palm. Carefully place them into the hot oil, being mindful not to overcrowd the pan. Fry the fritters for about 3-4 minutes on each side, until they are golden brown and crispy on the outside.
5. Once the fritters are cooked, use a slotted spoon to remove them from the pan and place them on a plate lined with paper towels. This will help absorb any excess oil. While the fritters are still hot, sprinkle a little more fine sea salt over them to enhance the flavor.
6. Serve the Pakistani Crispy Fritters immediately, while they are still warm and crisp. They can be enjoyed on their own or with a side of yogurt or chutney for dipping. These fritters are perfect for sharing, embodying the communal spirit of a Pakistani meal.