Fritelle Di Zucchini & Ricotta

Directions

Grate the zucchini with a hand grater into a mixing bowl.

Add garlic, scallions and ricotta and stir to mix well.

Add pepper, lemon zest and eggs and stir through.

Add flour, three to four tablespoons at a time, stirring constantly to avoid lumps, until all flour is mixed in.

In a 12 to 14-inch frying pan, heat oil until 375℉ (190℃) F, or just under the smoking point.

Scoop ⅛ cup of zucchini mixture and gently drop into the hot oil.

Being careful not to crowd the pan, add three to four more similar-sized scoops.

Cook until golden brown, about 45 seconds, and flip with a spatula.

Continue cooking until all are done.

Drain each on paper towels before placing on serving platter with lemon wedges and a radicchio salad.