2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, finely grated on a microplane
6 large scallions, sliced medium-thick
2/3 cup goat-milk ricotta or other goat cheese
2 large eggs
Zest of one lemon
Kosher salt and freshly ground pepper
One bunch basil, coarse chiffonade
¼ cup all-purpose flour
Extra-virgin olive oil
In a large bowl, combine the zucchini and scallions with the flour and stir to coat. Add the garlic, goat cheese, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well to combine.
Line a large baking sheet with paper towels. In a 12- to 14-inch sauté pan, heat ¼ inch of olive oil over medium heat until almost smoking.
Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil. Do not pat down. Cook until golden brown, about 2 minutes per side.
Drain the fritters on the paper towels and serve right away, with lemon wedges and a small dish of olive oil.