Thai Crispy Fritters 2

Ingredients

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

Method

1. Begin by grating the 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 become crispy and not soggy 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 flour is evenly distributed and the mixture holds together slightly.
3. Chop a handful of your preferred herbs, such as cilantro or Thai basil, and add them to the zucchini mixture. Season with fine sea salt and black pepper to taste, keeping in mind that the salt will enhance the natural flavors of the zucchini and herbs.
4. In a large skillet, pour enough oil to generously coat the bottom and heat over medium-high heat. The oil is ready when a small drop of the zucchini mixture sizzles upon contact.
5. Using a spoon or your hands, form small patties from the zucchini mixture, about 2 inches in diameter. Carefully place them into the hot oil, ensuring not to overcrowd the pan. Fry each side for about 3-4 minutes, or until they are golden brown and crispy on the outside.
6. Once the fritters are cooked, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. Immediately sprinkle a little more fine sea salt over them while they're still hot to enhance their flavor.
7. Serve the Thai Crispy Fritters 2 immediately while they are still warm and crispy. These are best enjoyed fresh, with their crispy exterior and tender interior, perfect for sharing at the table.