I picked up a basket of zucchini at the local farmers market and decided to try something different. Thank you Mario Batali for the inspiration for these light as a cloud zucchini ricotta fritters with lemon zest.

Zucchini-Ricotta Fritters inspired by Mario Batali’s recipe

2 medium zucchini grated
2 tsp garlic minced
3 green onions thinly sliced
½ cup low fat ricotta cheese
2 large eggs
2 tsp grated lemon zest
Sea salt and ground black pepper
¾ cup self-rising flour
Olive oil, for frying

In a large bowl, combine the grated zucchini, garlic, green onions, ricotta, eggs, lemon zest and 1 tsp each of salt and pepper. Stir well, then stir in the flour just until incorporated.
Line a large baking sheet with paper towels. In a large skillet, heat 4 tbsp olive oil until.
Working in batches, add 2 tbsp mounds of the batter to the heated oil, pressing them down gently.
Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes.
Drain the fritters on the paper towels and serve right away, with lemon wedges.