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Combine the ricotta, eggs, parsley, garlic, and lemon zest in a large bowl.
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Grate zucchini - wrap with a few paper towels or a kitchen towel and squeeze tightly to remove as much moisture as possible.
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Add the zucchini to the ricotta mixture, and season with salt and pepper. Stir well to combine, and add enough bread crumbs so that the mixture is no longer sticky - about 1 cup or so.
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Spread the remaining bread crumbs on a plate.
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Heat about 1/4 inch of oil in a large skillet over medium-high heat.
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Take about 1/3 cup of the zucchini mixture and form into a 3-inch patty.
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Dredge both sides with the bread crumbs. Place the patty on a baking sheet or platter and repeat with the remaining zucchini mixture.
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Preheat the oven to 200 degrees.
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When your oil is hot, add as many fritters as will fit comfortably in the pan.
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Cook about 4 minutes per side, until the bottoms are a rich golden brown, turning once.
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Keep warm in the oven while you fry the remaining ones.
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Serve with lemon wedges.