| Zucchini Fritters
| 6 medium | eggs |
| 4 | zucchini, shredded |
| 1 | zucchini, diced |
| 3 tbsp | Parmesan cheese, grated |
| 1 tbsp | fresh basil, chopped |
| 150 g | flour |
| 500 ml | vegetable oil for frying |
| salt and pepper, to taste |
Method
Beat the eggs until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, cheese and basil. Add the flour, stirring well so that no dry lumps remain.
Heat the oil in a large skillet and drop the batter into the hot oil by the spoonful. Cook until the fritters are golden brown on each side, about 4 minutes.
Drain on kitchen paper towels before serving.
Heat the oil in a large skillet and drop the batter into the hot oil by the spoonful. Cook until the fritters are golden brown on each side, about 4 minutes.
Drain on kitchen paper towels before serving.
| Tweet |
