Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  medium        zucchinis -- rinsed and dried
   2      cloves        garlic -- thinly sliced
     1/2  cup           scallions -- thinly sliced
     1/2  cup           sardegna sheep's milk ricotta
   2      tablespoons   black pepper -- freshly ground
   2                    lemons -- zest of
   3                    eggs
     3/4  cup           all-purpose flour
     1/4  cup           olive oil

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