Servings: 10

2 medium Zucchini , (about 7 ounces each), coarsley shredded 2 medium Zucchini , (about 7 ounces each), coarsley shredded
2 cloves Garlic , pressed 2 cloves Garlic , pressed
3 large Scallion , thinly sliced 3 large Scallion , thinly sliced
1⁄ 2 cup Fresh Ricotta Cheese 1⁄ 2 cup Fresh Ricotta Cheese
2 large Eggs 2 large Eggs
2 teaspoons Lemon Zest , finely grated 2 teaspoons Lemon Zest , finely grated
1 teaspoon Kosher Salt 1 teaspoon Kosher Salt
1 teaspoon Freshly Ground Black Pepper 1 teaspoon Freshly Ground Black Pepper
3⁄ 4 cup All-Purpose Flour 3⁄ 4 cup All-Purpose Flour
Olive Oil , for frying Olive Oil , for frying
Lemon Wedges , for serving Lemon Wedges , for serving

In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well.
Stir in the flour just until incorporated.
Line a large baking sheet with paper towels.
In a large skillet, heat ¼ 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.

MAKE AHEAD The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.  MAKE AHEAD The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.