Persian Crispy Fritters 3

Ingredients

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

Method

1. Begin by grating 3 zucchini using 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 the fritters hold together and achieve a crispy texture when fried.
2. In a large mixing bowl, beat 2 eggs until the yolks and whites are fully combined. Add the squeezed zucchini to the bowl along with 4 tablespoons of flour. Mix well until the ingredients are evenly distributed, ensuring no clumps of flour remain.
3. Chop a handful of fresh herbs, such as parsley or dill, and add them to the zucchini mixture. Season the mixture with fine sea salt and black pepper to taste. Stir everything together until the herbs and seasoning are well incorporated, enhancing the flavor of the fritters.
4. Heat a generous amount of oil in a large non-stick frying pan over medium-high heat. The oil should be hot enough that a small drop of the zucchini mixture sizzles immediately upon contact. This ensures the fritters will develop a golden, crispy exterior.
5. Spoon heaping tablespoons of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form round fritters. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and prevent 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 firm and the center cooked through, with a pleasant aroma of cooked zucchini and herbs.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Immediately sprinkle a little more fine sea salt over the hot fritters to enhance their flavor. Serve them at once, while they are still warm and crispy, perfect for sharing around the table.