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
Zest of 2 lemons 3 eggs
3/4 Cup all-purpose flour
1/4 Cup olive oil
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 375 degrees F, 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.