Vietnamese 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 into a large mixing bowl. Use the large holes of a box grater to achieve a good texture that holds together when fried. Once grated, lightly squeeze the zucchini with your hands to remove excess moisture, which helps the fritters crisp up when cooked.
2. Crack 2 eggs into the bowl with the grated zucchini. Add 4 tablespoons of flour to the mixture. Stir everything together until the zucchini is well-coated and the mixture is uniform. This binding step ensures the fritters hold their shape during frying.
3. Season the mixture with fine sea salt and black pepper to taste. Chop a handful of fresh herbs, such as cilantro or mint, and mix them into the batter. The herbs will add a fresh aroma and enhance the flavor profile of the fritters.
4. In a large frying pan, pour enough oil to cover the bottom generously and heat it over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact. This ensures the fritters will start crisping up as soon as they hit the pan.
5. Spoon heaping tablespoons of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small patties. Fry the fritters in batches, ensuring not to overcrowd the pan, which helps maintain the oil temperature and ensures even cooking.
6. Cook the fritters 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 cooked through. Adjust the heat if necessary to prevent burning, aiming for a deep golden hue.
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 the fritters at once, while they are still warm and crispy, as part of a shared meal.