Fritelle di Zucchini and Ricotta

• 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

1. Grate the zucchini with a hand grater into a mixing bowl.
2. Add garlic, scallions and ricotta and stir to mix well.
3. Add pepper, lemon zest and eggs and stir through.
4. Add flour, three to four tablespoons at a time, stirring constantly to avoid lumps, until all flour is mixed in.
5. In a 12 to 14-inch frying pan, heat oil until 375 degrees F, or just under the smoking point.
6. Scoop 1/8 cup of zucchini mixture and gently drop into the hot oil.
7. Being careful not to crowd the pan, add three to four more similar-sized scoops.
8. Cook until golden brown, about 45 seconds, and flip with a spatula.
9. Continue cooking until all are done.
10. Drain each on paper towels before placing on serving platter with lemon wedges and a radicchio salad.

zucchinis, garlic, scallions, milk, black pepper, lemons, eggs, flour, olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/fritelle-di-zucchini-and-ricotta-recipe.html (may not work)