1. 1. Heat olive oil in a deep frying pan over medium heat to 175°C (350°F). Use a thermometer to ensure accurate temperature.

2. 2. In a large bowl, whisk together flour, eggs, parmesan cheese, salt and pepper until well combined.

3. 3. Add sliced zucchini to the flour mixture and gently toss until evenly coated.

4. 4. In a separate bowl, mix together ricotta cheese, chopped onion, parsley and basil.

5. 5. Carefully fold the ricotta mixture into the zucchini mixture until just incorporated. Don't overmix.

6. 6. Using two spoons, drop small spoonfuls (about 2 tablespoons each) of the zucchini batter into the hot oil. Work in batches to avoid overcrowding the pan.

7. 7. Fry fritters for 3-4 minutes, turning once, until golden brown on both sides and cooked through. Adjust heat as needed to maintain oil temperature.

8. 8. Remove fritters with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil. Repeat with remaining batter.

9. 9. Serve the zucchini fritters warm, on their own or with sour cream or cold cuts on the side, if desired. Enjoy immediately for the best taste and texture.

10. 10. Be careful when frying with hot oil and keep a fire extinguisher nearby in case of grease fires. Allow the oil to cool completely before disposing of it properly.