Zucchini Ricotta Fritters

Zucchini Ricotta Fritters
Ingredients (Yields 18-20)
2 medium zucchini, coarsely grated
3 green onions, thinly sliced
1/2 cup ricotta cheese
2 large eggs
2 teaspoons lemon zest
1/2 teaspoon salt and freshly ground pepper
3/4 cup all-purpose flour
vegetable oil, for frying
Preparation
1. In a large bowl, combine the zucchini, green onions, ricotta, eggs, lemon zest and 1/2 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
    
2. Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. 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.

Note: The fritters can made in advance and kept at room temperature for up to 2 hours and re-crisped in a 325° oven prior to serving.