- Press zucchini in strainer to remove excess liquid. In bowl, combine zucchini, Parmesan, olive oil, egg whites, garlic and basil. Stir in flour; mix well.
- Heat 1 tbsp olive oil in skillet set over medium heat. Working in batches, drop batter into pan by heaping tablespoonfuls. Press each fritter with spatula to flatten slightly; fry for 2 to 3 minutes on each side or until lightly browned. Repeat with remaining batter, adding more oil as needed, to make 12 fritters.
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Olive Oil