Persian Crispy Fritters

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 medium-sized grater and place them in a large bowl. Sprinkle a pinch of fine sea salt over the grated zucchini and let it sit for 10 minutes. This will draw out excess moisture, which is crucial for achieving a crispy texture in the fritters.
2. After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible from the zucchini. Transfer the drained zucchini back to the bowl and add 2 eggs, 4 tablespoons of flour, and a handful of chopped herbs such as parsley or dill. Season with fine sea salt and black pepper to taste, then mix everything thoroughly until you have a cohesive batter.
3. In a large, heavy-bottomed skillet, pour enough oil to generously coat the bottom and heat it over medium-high heat. To test if the oil is ready, drop a small amount of batter into the pan; it should sizzle immediately. This indicates the oil is hot enough for frying.
4. Using a spoon, carefully drop portions of the batter into the hot oil, flattening each slightly with the back of the spoon to form fritters about 2-3 inches in diameter. Leave enough space between each fritter to allow for even cooking.
5. Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should appear slightly darker and the center firm to the touch. Adjust the heat as necessary to prevent burning.
6. Once the fritters are cooked, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle a little more fine sea salt over the hot fritters to enhance their flavor.
7. Serve the Persian Crispy Fritters warm, garnished with additional herbs if desired. These fritters are best enjoyed fresh, with their crispy exterior and tender interior, perfect for sharing around the table.