(Makes about 18 fritters)

Prepare zucchini

• 2 lbs zucchini, quartered lengthwise and sliced thinly
• 1 tsp Agenco coarse salt
• Combine and let sit for 20 minutes to release water from the zucchini. Squeeze dry to remove excess water

Prepare batter

• 2 eggs, beaten
• 1 tsp Agenco fine sea salt
• ½ cup Romano cheese
• 1.5 cups double zero flour
• ½ tsp baking powder
• 1/4 tsp black pepper
• 1 cup water
• 5 leaves basil, chopped
• 1/4 cup fresh Parsley, chopped
• 4 zucchini blossoms, chopped (optional)
• Grapeseed oil for frying.

Method

1. Mix the first 7 ingredients to make a thick batter. Add herbs and prepared zucchini. Mix until evenly combined.
2. Use a large spoon to drop batter into hot grapeseed oil to fry. Cook until lightly golden, flipping once to cook both sides. Blot on a paper towel to remove excess oil.
3. Sprinkle with a touch of Romano cheese before serving. Best eaten right away for nice crispness, but will keep refrigerated for 5 days.