Persian Crispy Fritters 2

Ingredients

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

Method

1. Grate the 3 zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure your fritters are crispy and not soggy.
2. In a large mixing bowl, beat the 2 eggs until well combined. Add the squeezed zucchini, 4 tablespoons of flour, and a generous handful of chopped herbs of your choice, such as parsley or dill. Season with fine sea salt and black pepper to taste, mixing until the ingredients are well incorporated and form a thick batter.
3. Choose a large, heavy-bottomed frying pan and add enough oil for frying to generously coat the bottom. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
4. Using a spoon or your hands, form the zucchini mixture into small patties, about the size of your palm. Carefully place them into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature and result in greasy fritters.
5. Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. You'll know they're ready to flip when the edges start to firm up and the underside is a rich, golden color.
6. Once cooked, remove the fritters from the pan and place them on a paper towel-lined plate to drain any excess oil. Immediately sprinkle with a little more fine sea salt while they are still hot to enhance the flavor.
7. Serve the Persian Crispy Fritters 2 immediately while they are warm and crispy, perfect for sharing around the table.