Vietnamese 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 into a large mixing bowl. Use a box grater for uniform shreds, and once grated, lightly squeeze the zucchini to remove excess moisture. This step ensures the fritters will be crispy rather than soggy.
2. Crack 2 eggs into the bowl with the zucchini. Add 4 tablespoons of flour, a pinch of fine sea salt, and a dash of black pepper to taste. Mix everything thoroughly with a fork or your hands until the ingredients are well combined and the mixture holds together.
3. Chop a handful of fresh herbs such as cilantro or mint and fold them into the zucchini mixture. The herbs will add a fresh, aromatic note to the fritters, enhancing their flavor.
4. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be about 1/4 inch deep to ensure even frying. To test if the oil is ready, drop a small piece of the mixture into the pan; it should sizzle immediately.
5. Spoon heaping tablespoons of the zucchini mixture into the hot oil, flattening them gently with the back of the spoon to form small patties. Fry the fritters in batches, ensuring not to overcrowd the pan, which would lower the oil temperature.
6. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be slightly darker, and the center should be firm to the touch. Adjust the heat as necessary to maintain a steady sizzle without burning.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Immediately sprinkle a little more fine sea salt over them while they are hot to enhance their flavor.
8. Serve the Vietnamese Crispy Fritters 2 immediately, garnished with additional fresh herbs if desired. They are best enjoyed hot and crispy, perfect for sharing around the table.