Zucchini-Parmesan Cheese Fritters
An old-fashioned Italian zucchini fritter! Keeping with the fried theme, these zucchini fritters are a great alternative to latkes for one of the many nights of Hanukkah. Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
3 zucchinis, shredded
1 zucchini, diced
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
¼ cup chopped fresh basil
1 ½ cups all-purpose flour
2 cups vegetable oil for frying
Wash the zucchini, peel them and put them in Geedel rotary cheese grater and shred them into thin strips. Wipe off the surface of the shredded zucchini with kitchen paper until dry.
Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
Heat the oil in a large skillet to 375 degrees F (190 degrees C).
Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.