Peruvian Crispy Fritters

Ingredients

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

Method

1. Start by washing the 3 zucchini thoroughly under cold water. Trim the ends and grate them 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, ensuring the fritters will be crispy.
2. In a large mixing bowl, beat 2 eggs until the yolks and whites are fully combined. Add the squeezed zucchini to the bowl, followed by 4 tablespoons of flour. Mix well until the flour is fully incorporated, resulting in a thick batter.
3. Chop a handful of your favorite fresh herbs, such as cilantro or parsley, and add them to the batter. Season generously with fine sea salt and black pepper to taste. Stir the mixture until the herbs and seasoning are evenly distributed.
4. Choose a large non-stick skillet or frying pan and pour in enough oil to cover the bottom generously, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying.
5. Using a spoon or small ladle, carefully drop portions of the batter into the hot oil, flattening them slightly with the back of the spoon to form round fritters. Ensure there is enough space between each fritter to allow them to cook evenly.
6. Fry the fritters for about 2-3 minutes on each side, or until they turn a deep golden brown and the edges are crispy. Adjust the heat if necessary to prevent burning. The fritters should feel firm and hold their shape when flipped.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Immediately sprinkle a pinch of fine sea salt over the hot fritters to enhance their flavor. Serve at once, sharing them around the table as a delightful appetizer or side dish.