• 4 medium zucchini (about 7 ounces each), coarsely shredded
• 4 ears of fresh corn 
• 4 garlic cloves, crushed
• ½ cup of chives, very thinly sliced 
• 2-3 tablespoons of fresh chopped dills 
• 3 large scallions, very thinly sliced
• 2 cup fresh sheep-milk ricotta cheese
• 3 large eggs
• 1 cup all-purpose flour
• Olive oil, for frying

Optional: 2 teaspoons finely grated lemon zest & Kosher salt and freshly ground pepper; Lemon wedges, for serving zucchini fritters

In a large bowl, combine the zucchini, corn, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon of salt and pepper. Stir well, then add the flour just until it’s fully incorporated. Line a baking sheet with paper towels. In a large skillet, heat 1/4 in of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch zucchini fritters.

Fry over moderately high heat, turning once, until slight browned and crisp, for about 3 minutes. Drain the zucchini ricotta fritters on the paper towels and serve right away, with lemon wedges. The fritters can be kept at room temperature for up to 2 hours and re-crisped in a 325° oven.

Tip: Serve the zucchini ricotta fritters with lemon wedges on the side for those who prefer a tangy aroma. Keep zucchini fritters at room temperature or in refrigerator and re-crisp in oven at 325° prior to serving. The taste stays exactly the same!

Looking for some protein with your zucchini fritters? Try my soy ginger marinated salmon, they make a perfect match.