West African Crispy Fritters 2

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 the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth 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, beat 2 eggs until the yolks and whites are fully combined. Add the grated zucchini to the bowl, followed by 4 tablespoons of flour. Stir the mixture until the flour is fully incorporated and the zucchini is evenly coated.
3. Chop a handful of fresh herbs such as parsley or cilantro and add them to the zucchini mixture. Season with fine sea salt and black pepper to taste, mixing well to ensure even distribution of the seasoning and herbs. The herbs will add a fresh, aromatic flavor to the fritters.
4. Pour enough oil into a large frying pan to cover the bottom by about a quarter-inch. Heat the oil over medium-high heat until it shimmers, indicating it's hot enough for frying. This ensures the fritters will start cooking immediately and develop a crispy exterior.
5. Scoop spoonfuls of the zucchini mixture into the hot oil, flattening each one slightly with the back of the spoon to form a patty. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
6. Cook the fritters for about 3 to 4 minutes on each side, or until they are golden brown and crispy. The edges should be firm and the center cooked through. Use a slotted spoon to transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
7. Once all the fritters are cooked, sprinkle them with a bit more fine sea salt while they are still warm. Serve immediately, as the fritters are best enjoyed hot and crispy, perfect for sharing around the table.