Fritelle di Zucchini and Ricotta

Ingredients

• 1 1/2 medium small zucchinis, rinsed and dried
• 2 cloves garlic, thinly sliced
• 1/2 cup scallions, thinly sliced
• 1/2 cup Sardegna sheep's milk ricotta
• 1 to 2 tablespoons black pepper, freshly ground
• Zest of 2 lemons
• 3 eggs
• 3/4 cup all-purpose flour
• 1/4 cup olive oil

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 degrees F, or just under the smoking point. Scoop 1/8 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.