Preparation:
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 375F, 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.
Yield: 4 servings |
