Ingredients :

• The zucchinis — Choose medium zucchinis rather than large ones—they have less water and more flavor. Small garden zucchinis from late summer are perfect. The draining step is non-negotiable: if you don’t do it, your fritters will be soggy and fall apart during cooking.
• The parmesan — Real Parmigiano Reggiano freshly grated makes a real difference—that touch of hazelnut and salt you don’t get from pre-packaged cheese. If your budget doesn’t allow it, Grana Padano works perfectly. Avoid pre-grated ‘powdered’ parmesan, as it tends to make the fritters dry.
• Fresh basil — Dried basil doesn’t work here—it becomes bitter when cooked and loses its aroma. Two or three sprigs are enough. If you don’t have any, chopped fresh mint gives a surprising and very pleasant, fresher result.
• The flour — It serves as a binder and nothing more. Don’t be tempted to add more for a firmer batter—you’ll end up with heavy patties. Two to three tablespoons, no more.