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.
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