West African 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 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 the fritters become crispy when fried.
2. In a large mixing bowl, beat 2 eggs until they are well combined. Add the grated zucchini to the eggs, along with 4 tablespoons of flour. Mix thoroughly until the flour is fully incorporated, creating a thick batter.
3. Chop your choice of fresh herbs finely, such as parsley or cilantro, and add them to the batter. Season the mixture with fine sea salt and black pepper to taste. Stir everything together, ensuring the herbs and seasoning are evenly distributed throughout the batter.
4. Pour enough oil into a large frying pan to cover the bottom generously and heat it over medium-high heat. To test if the oil is ready, drop a small amount of batter into the pan; it should sizzle immediately.
5. Once the oil is hot, use a tablespoon to scoop the batter and carefully place it into the pan, flattening each scoop slightly with the back of the spoon. Fry the fritters in batches, ensuring they are not overcrowded in the pan.
6. Cook each side of the fritters for about 3-4 minutes, or until they are golden brown and crispy. The edges should be crisp, and the center should be firm to the touch. Adjust the heat as necessary to maintain even frying.
7. Once the fritters are cooked, remove them from the pan using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. While still hot, sprinkle a little more fine sea salt over the fritters to enhance their flavor.
8. Serve the fritters immediately while they are hot and crispy, sharing them at the table as is traditional in West African homes. Enjoy them as a snack or side dish, appreciating the blend of textures and flavors.