👨‍🍳 作り方

1. 1

   Wash the zucchini, trim the ends, and grate them using the shredding side of a box grater. Place the grated zucchini in a bowl and sprinkle with 1/2 teaspoon of salt. Mix well and let it sit for 15-20 minutes to draw out excess moisture.

   💡 プロのコツ: Squeezing the zucchini after salting is crucial for crispy fritters.
2. 2

   Squeeze the grated zucchini thoroughly with your hands to remove as much liquid as possible. You can also place it between paper towels and squeeze. Discard the liquid.

   💡 プロのコツ: This step is critical to prevent soggy fritters.
3. 3

   In a separate bowl, whisk the eggs. Add the squeezed zucchini, flour, baking powder, salt, and pepper. Mix until just combined. The batter should be thick.

4. 4

   Heat about 1/4 inch of vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot but not smoking.

   💡 プロのコツ: Test the oil by dropping a tiny bit of batter; it should sizzle immediately.
5. 5

   Carefully drop spoonfuls of the zucchini batter into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd the pan.

6. 6

   Fry for 2-3 minutes per side, or until golden brown and crispy. Flip carefully with a spatula.

7. 7

   Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil.