SERVES 4

- 1kg of courgette;
- 3 eggs;
- 80 grams of grated Parmesan cheese;
- 50g of flour;
- 1,5dl milk;
- 10 chopped basil leaves;
- Frying oil (preferably extra virgin olive oil);
- Sale q.s.

Wash and clean courgette, then cut them into very thin slices and place in a bowl. Sprinkle courgette with salt (no exaggeration) and leave to rest for 2 hours.

Prepare the batter with the eggs, milk, flour, parmesan cheese and chopped basil leaves.

He spent the two hours, rinse courgette and dry them with a towel. Now dip the courgette into the batter and mix well.

Fry the batter, taking it with a spoon, in hot oil, leaving brown well fritters evenly.