Ingredients
2 medium zucchini
2 clove garlic
3 large scallions
1/2 c. fresh sheep-milk ricotta cheese
2 large eggs
2 tsp. finely grated lemon zest
kosher salt
Freshly ground pepper
3/4 c. all-purpose flour
olive oil
Lemon wedges
Preparation
Step 1In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest, and 1 teaspoon each salt and pepper. Stir well, then stir in the flour just until incorporated.Step 2Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
