1. Prepare the Zucchini

• Start by washing and drying the zucchinis. Slice them into thin rounds, approximately 1/4 inch thick.
• Place the zucchini slices in a bowl and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture. After 10 minutes, pat them dry with paper towels to remove any water.

2. Season the Zucchini

• Sprinkle the zucchini slices with black pepper to taste. This will enhance the flavor of the fritters as they cook.

3. Set Up the Coating Station

• In a shallow bowl, combine 3 tablespoons of breadcrumbs, 1 teaspoon of paprika, chopped basil, and the 70 g of grated Parmesan cheese. Stir the mixture well to distribute the seasoning evenly.
• In another shallow bowl, lightly whisk 2 eggs until the yolks and whites are fully combined.
• In a third shallow bowl, place 2 tablespoons of flour. This will help the eggs adhere to the zucchini slices.

4. Coat the Zucchini

• Take each zucchini slice and first dip it into the flour, making sure both sides are coated. Shake off any excess flour.
• Next, dip the floured zucchini slice into the egg mixture, ensuring it’s fully covered.
• Finally, press the zucchini slice into the breadcrumb and Parmesan mixture, coating both sides evenly. Repeat this process for all the zucchini slices.

5. Fry the Zucchini

• Heat a large skillet over medium heat and add enough vegetable oil to cover the bottom of the pan (about 2-3 tablespoons).
• Once the oil is hot, carefully place the coated zucchini slices in the skillet, ensuring they are not overcrowded.
• Fry the zucchini for about 2-3 minutes on each side or until golden brown and crispy.
• Transfer the fried zucchini slices to a paper towel-lined plate to absorb excess oil.

6. Serve

• Once all the zucchini slices are fried and crispy, serve them warm with a side of sour cream for dipping, if desired. Garnish with extra chopped basil or Parmesan cheese for an added touch.