Zucchini Fritters

From the September '04 issue of "In Style" magazine.

• Ready In: 35 mins
• Yields: 32 fritters

Ingredients

• 3⁄4 cup ricotta cheese
• 1⁄2 cup  chopped scallion
• 2  tablespoons  chopped fresh basil
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1  cup all-purpose flour
• 3  eggs, slightly beaten
• 3  cups  shredded zucchini
• 1⁄2 cup  shredded parmesan cheese
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 4  tablespoons olive oil, divided
•  lemon zest (to garnish)

Directions

1. In a large bowl combine the first four ingredients.
2. Stir in flour.
3. Add eggs; stir well.
4. Stir in zucchini, Parmedan cheese, salt and pepper.
5. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
6. Drop batter by tablespoons into skillet.
7. Cook 3-4 minutes., turning once, until golden.
8. Remove fritters to baking sheet lined with paper towels.
9. Repeat, using remaining oil as needed.
10. Arrange on platter.
11. Garnish.