Old-Fashioned Italian Zucchini Fritters

6 eggs

3 zucchinis, shredded

1 zucchini, diced

1 teaspoon salt

½ teaspoon ground black pepper

3 tablespoons grated Parmesan cheese

¼ cup chopped fresh basil

1 ½ cups all-purpose flour

2 cups vegetable oil for frying

Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, 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 skillet to 375 degrees F (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 towel-lined plate before serving.