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Zucchini fritters

My favourite time of year because of these fritters! They are a favourite for everyone, and never last when I make them. Fluffy, slight crispy exterior with a soft delicious moist interior with all that beautiful texture of the zucchini. Make sure you add in those zucchini flowers they are delicious! Enjoy 😉
Recipe below ⬇️

1 large zucchini (or 3 small zucchinis)
3-4 zucchini flowers (if you have)
Salt
5-6 Basil leaves, chopped
2 garlic cloves, minced
1/2 cup grated parmigiano cheese(you can do a little more a less depending on your preference)
2 eggs
1/2 cup flour (start with half cup, then add in some regular water or sparkling water very little at a time until you get a thick batter consistency) if you need a little more flour do tablespoon at a time.
Neutral oil for frying (avocado, vegetable, sunflower )

**wash zucchini well and remove ends. Either grate the zucchini or dice into small pieces and add to a bowl. Add salt and cover with Saran Wrap , let it release liquids couple hours or overnight
**now using your hands squeeze the zucchini until most the liquid releases. You can use a cheesecloth but using your hands is easier.
**add the squeezed zucchini to a bowl and add chopped basil, minced garlic, Parmigiano cheese, eggs , a mix well. Now add in 1/2 cup flour with a little water to create a nice semi thick batter. Not too runny. If it needs more flour add 1 tablespoon at a time then a little more water. I also like to use the zucchini water I save it and add it in!
**to the batter add a bit more salt and some pepper. (Optional)
**add oil to a frying pan , heat on medium high, once hot using a spoon pick up spoonful of batter place it in hot oil.
**fry on each side 2-3 minutes until nice dark golden color then flip.
**remove and place on rack to slightly cool.

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