Description
- Mix the grated zucchini with salt and leave to sit covered for 30 minutes.
- Rinse zucchini in a colander under cold water. Squeeze out as much excess moisture as possible.
- In a bowl, whisk egg, milk and flour together to form a smooth batter.
- Fold in zucchini, basil, lemon zest, cheeses and black pepper. Season with salt.
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.
- Drop 2 tablespoonful measures of the zucchini mixture into the pan, making sure to give each fritter space to spread. Cook for a couple of minutes each side or until golden and cooked through.
- Repeat with remaining olive oil and zucchini mixture.
- Serve fritters together with aioli.
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