Thai Crispy Fritters

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 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 your fritters are crispy and not soggy.
2. In a large mixing bowl, beat the 2 eggs until they are well combined. Add the squeezed zucchini to the bowl along with 4 tbsp of flour. Mix until the ingredients are just combined, creating a thick batter.
3. Chop your choice of herbs finely and add them to the batter. Common Thai herbs like cilantro or Thai basil work well. Season the mixture with fine sea salt and black pepper to taste, ensuring the flavors are well distributed.
4. Heat a generous amount of oil in a large non-stick frying pan over medium-high heat. The oil should be enough to cover the bottom of the pan, ensuring the fritters can fry evenly.
5. Once the oil is hot, carefully drop spoonfuls of the batter into the pan, flattening them slightly with the back of the spoon. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
6. Fry each side of the fritters for about 3-4 minutes, or until they are golden brown and crispy. You'll notice a fragrant aroma as the herbs and zucchini cook through.
7. Once cooked, remove the fritters from the pan and drain them on a paper towel to remove excess oil. Season immediately with a pinch of fine sea salt while they are still hot.
8. Serve the Thai Crispy Fritters immediately while they are warm and crispy. These are best enjoyed as a shared appetizer or side dish, embodying the communal spirit of Thai home cooking.