In an effort to eat more of my zucchini than I give away, I tried this recipe out. It was really good. Two zukes down 20 to go.
2 medium zucchini (about 7 oz.), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup fresh sheep-milk ricotta cheese
2 large eggs
2 tsp. finely grated lemon zest
Freshly ground black pepper
3/4 cup all-purpose flour
Olive oil for frying
Lemon wedges, for serving
In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 tsp. each of salt and pepper. Stir well, then stir in the flour just until incorporated.
Line 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 Tbsp. mounds of the zucchini batter to the hot oil, spreading them to form 3" 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.
MAKE AHEAD- Fritters can be made ahead and kept at room temperature for up to 2 hours and re-crisped in a 325~ oven.
Recipe from Food and Wine Magazine