Zucchini-Ricotta Fritters
"Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: the Otto Pizza Garden and the Babbo Beets, Garlic and Greens Garden. Cooking demonstrations feature recipes like Batali's fritters with zucchini and rocambole garlic...."
INGREDIENTS
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2 medium zucchini (about 7 ounces each), coarsely shredded
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2 garlic cloves, very thinly sliced
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3 large scallions, very thinly sliced
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1/2 cup fresh sheep-milk ricotta cheese
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2 large eggs
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2 teaspoons finely grated lemon zest
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Kosher salt and freshly ground pepper
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3/4 cup all-purpose flour
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Olive oil, for frying
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Lemon wedges, for serving
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