Beat the eggs in a mixing bowl until smooth. Stir in the grated and chopped zucchini, then season with salt and pepper, and astir in the 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 frypan till hot - 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 towels before serving.
I never follow recipes. I always use multiple to come up with my own creation.
This recipe would have been great as is, however I added chunky gherkins, finely chopped capers and wholemeal flour, then served it with a sweet chilli sauce. - 17 Jan 2016