How to make it

  • In large bowl, combine zucchini .garlic,scallions,ricotta,eggs,lemon zest and 1 tsp ea. of salt and pepper. Stir well,then stir in the flour just till incorporated.
  • Line a baking sheet with paper towels. In large skillet,heat 1/4' oil until shimmering.Working in batches,add 2 TB.mounds of zucchini batter to hot oil,spreading to form 3" fritters. . Fry over moderately high heat,turning once,until browned and crisp,about 3 mins.
  • Drain the fritters on paper towels and serve right away,with lemon wedges.
  • Can be kept at room temp. for up to 2 hours and re-crisped in 325' oven. I made a sauce with 2TB mayo,!-1/2 TB sour cream,2 tsp dijon mustard,1/2 tsp cumin,1 tsp capers and a dash of hot sauce.

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