West African Crispy Fritters

Ingredients

• 3zucchini — grated
• 2eggs
• 4 tbspflour
• for fryingoil
• herbs — chopped
• to tastefine sea salt and black pepper

Method

1. Grate the 3 zucchini using a box grater, then place them in a clean kitchen towel. Squeeze out as much moisture as possible to ensure the fritters will be crispy. Transfer the grated zucchini to a large mixing bowl.
2. Crack 2 eggs into the bowl with the zucchini. Add 4 tablespoons of flour, a generous pinch of fine sea salt, and black pepper to taste. Mix everything together until well combined, ensuring the flour is evenly distributed and the mixture holds together when pressed.
3. Chop a handful of your favorite herbs, such as parsley or cilantro, and add them to the zucchini mixture. Stir well to incorporate the herbs, which will add freshness and a hint of earthiness to 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 the zucchini mixture sizzles upon contact.
5. Scoop a heaping tablespoon of the zucchini mixture and carefully place it into the hot oil, flattening it slightly with the back of the spoon to form a patty. Repeat with additional mixture, ensuring not to overcrowd the pan.
6. Fry 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 firm when pressed lightly with a spatula.
7. Once cooked, transfer the fritters to a plate lined with paper towels to drain excess oil. Sprinkle with a little more fine sea salt while they are still hot to enhance the flavor.
8. Serve the fritters immediately while they are warm and crispy, perfect for sharing around the table.