1. Prepare the zucchini fritters: Mix all ingredients with a wooden spoon.
2. Heat oil in a large skillet over medium heat.
3. Cook fritters in two batches.
4. Drop 6 mounds of batter (2 tablespoons each) into the skillet. Flatten slightly.
5. Cook, turning once, until browned, 4 to 6 minutes on each side.
6. Transfer to a paper towel-lined plate. Sprinkle with salt.
7. Repeat with remaining batter.
8. Prepare the stewed grape tomatoes: Place olive oil in a large sauté pan over medium heat. When the oil is hot, add the tomatoes and season with salt and pepper.
9. Continue cooking and continuously stirring tomatoes until the skins begin to break open (approximately 8 to 10 minutes).
10. Add the sugar and vinegar and continue cooking for approximately 5 more minutes.
11. Assemble: Place zucchini fritter on plate and top with one slice of fresh buffalo mozzarella.
12. Place 1 tablespoon of stewed grape tomatoes and top with micro basil.

Zucchini Fritters

• 1 pound(s) (about 2 medium sized) zucchini, coarsely grated
• 2 scallions, finely chopped
• 1/2 cup(s) all-purpose flour
• 1/2 cup(s) grape seed oil or olive oil
• 1 tablespoon(s) grated Parmesan cheese
• 2 tablespoon(s) chopped parsley
• 2 eggs
• Kosher salt
• Ground black pepper

Stewed Grape Tomatoes

• 2 pint(s) grape tomatoes, rinsed
• 1 tablespoon(s) red wine vinegar
• 1 teaspoon(s) sugar
• 1/4 cup(s) extra virgin olive oil
• Salt and pepper to taste