Home Cook Together. Celebrate Life.

PeruvianAuthentic Cuisine

Peruvian Crispy Fritters 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

Peruvian Crispy Fritters 2

Peruvian Crispy Fritters 2 is a dish that brings the warmth of home cooking to the table. It's a simple yet flavorful dish made with zucchini, eggs, and flour, fried to a golden crisp. The fritters are seasoned with fine sea salt and black pepper, with herbs adding a fresh touch.

This dish is a staple at Peruvian home tables, where cooks rely on their intuition to balance the salt and use oil generously for frying. It's a recipe passed down through generations, capturing the essence of family gatherings and shared meals.

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. Once grated, lightly squeeze the zucchini with your hands to remove excess moisture, which will help the fritters hold together better during cooking.
  2. In the same bowl, crack in the 2 eggs and add 4 tablespoons of flour. Season the mixture with fine sea salt and black pepper to taste. Stir everything together with a fork or a spatula until the ingredients are well combined and the mixture is uniform.
  3. Finely chop your choice of herbs, such as cilantro or parsley, and add them to the zucchini mixture. The herbs will infuse the fritters with fresh flavor. Mix again to evenly distribute the herbs throughout the batter.
  4. In a large skillet, pour enough oil to generously cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. Drop a small piece of batter into the oil; if it sizzles immediately, the oil is ready.
  5. Using a spoon, carefully drop heaping tablespoons of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches, ensuring not to overcrowd the pan, which would lower the oil temperature and result in greasy fritters.
  6. Cook each fritter for about 3-4 minutes on each side, or until they develop a deep golden-brown crust. The edges should be crispy, and the center should feel firm to the touch. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil.
  7. Finish the fritters with a light sprinkle of fine sea salt while they are still hot, enhancing their flavor. Serve immediately, allowing everyone to enjoy the crispy texture and fresh taste of the herbs. These fritters are best shared around a table, embodying the spirit of Peruvian home cooking.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Peruvian cuisine