Thai Crispy Fritters 3

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 using a medium-sized 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 are crispy and not soggy.
2. In a large mixing bowl, combine the drained zucchini with 2 eggs. Beat the mixture until the eggs are fully incorporated. Gradually add 4 tablespoons of flour, stirring continuously until you achieve a thick, cohesive batter.
3. Finely chop your choice of herbs, such as cilantro or Thai basil, and add them to the batter. Season the mixture with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed throughout the batter.
4. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately upon contact.
5. Using a spoon, carefully drop portions of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches, ensuring they have enough space to cook evenly without crowding the pan.
6. Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be visibly crisp, and the center should feel firm when pressed lightly with a spatula.
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.
8. Serve the Thai Crispy Fritters 3 immediately while they are still hot and crispy. They are best enjoyed fresh, with a side of your favorite dipping sauce or as part of a shared meal.