Prepare the Cucumbers: Grate the cucumbers finely and use a kitchen towel or cheesecloth to squeeze out the excess moisture. This step is crucial to ensuring that your fritters stay crisp and do not become soggy.
Mix the Batter: In a medium bowl, combine the grated cucumbers with the beaten eggs, salt, pepper, and flour. Stir everything together until the mixture holds together and has a thick consistency.
Heat the Oil: In a large skillet, heat olive oil over medium heat. You need enough oil to cover the bottom of the skillet, so it’s ready for frying.
Form the Fritters: Using a spoon, scoop small portions of the cucumber mixture and drop them into the skillet. Flatten each fritter slightly with the back of the spoon to form small rounds.
Fry the Fritters: Fry each fritter for about 3-4 minutes per side, until golden brown and crispy. Don’t overcrowd the skillet, as you want each fritter to cook evenly.
Drain & Serve: Once the fritters are golden and crispy, transfer them to a plate lined with paper towels to drain excess oil. Serve immediately while warm, with a side of sour cream or a dipping sauce of your choice.
