Golden Zucchini and Carrot Fritters

Ingredients

• Vegetable mixture

  500 g zucchini

  trimmed raw edible weight, green skin retained; coarsely grate, then squeeze without salt

• 200 g carrots

  peeled raw edible weight; finely grate

• 20 g scallions

  trimmed raw edible weight, green and white parts; thinly slice

• 100 g whole egg

  raw edible egg without shells, about 2 large eggs; beat

• 4 g fine table salt

  all added to batter after squeezing; no salt used to drain zucchini

• 1 g ground black pepper

  all added to batter

• 100 g all-purpose flour

  plain wheat flour, not self-rising

• For pan-frying

  40 g canola oil

  total measured oil; 10 g for each of four batches; no extra serving oil

Directions

1. Prepare the vegetables

   Wash and grate the zucchini and carrot, then slice the scallions. Trim and weigh 500 g zucchini with its green skin. Peel and weigh 200 g carrots. Coarsely grate the zucchini and finely grate the carrots into separate bowls. Thinly slice all 20 g trimmed scallions. Keep the carrot and scallions aside while the zucchini is squeezed.

2. Squeeze out zucchini liquid

   Squeeze the grated zucchini firmly in a clean cloth, without adding salt. Work in small handfuls over a separate bowl until it stops dripping freely. Put the squeezed strands in a clean mixing bowl and discard all expressed liquid. There is no prescribed final drained weight because the water content varies. Keep all 4 g salt for the batter.

3. Combine vegetables, egg and seasoning

   Mix the squeezed zucchini with carrot, scallions, beaten egg, salt and pepper. Crack the eggs into a separate bowl, remove any shell and beat; weigh 100 g edible egg. Add it with all 200 g grated carrot, 20 g scallions, 4 g salt and 1 g pepper. Mix thoroughly. Wash hands and tools after handling raw egg. Do not taste the uncooked mixture.

4. Fold in flour and portion

   Fold in all 100 g flour, then divide the thick mixture into twelve equal portions. Mix only until there are no dry flour pockets. The mixture should sit in a soft mound rather than run like liquid. Stir again before each batch if moisture settles. Do not add unmeasured water, cheese, baking powder or extra flour; if excessively wet, the zucchini needs more squeezing before it is mixed. Keep the mixture cool and fry promptly.

5. Pan-fry in four small batches

   Pan-fry three fritters at a time, then turn and cook until fully set. Measure the 40 g oil into four 10 g portions. Heat one portion in a 24–26 cm nonstick pan over medium heat; do not let it smoke. Spoon in three batter portions and flatten to 6–7 cm across and 8–10 mm thick. Cook about 3–4 minutes on the first side and 2–3 minutes after turning, adjusting heat to avoid burning. Check a thick fritter through the side with a fine-tip thermometer: the centre must reach 160°F (71°C), with no wet egg or raw flour pockets. Cook longer over gentler heat if needed. Repeat for four batches with the remaining measured oil; do not add more.

6. Drain briefly and serve

   Drain on a wire rack, then serve three warm fritters per portion. Let excess oil drip onto the tray; do not pour it over the food. Keep the twelve cooked fritters in a single layer while finishing, rather than stacking and trapping steam. Allow about 5 minutes total settling time across the batches. Divide into four side portions. No yogurt, cheese, lemon wedges, salad or extra herb garnish is included. Refrigerate leftovers promptly as described in the notes.