This recipe is adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop, New York, Houghton Mifflin Company, 1997. I really love this cookbook.
1/2 cup Ricotta cheese
2 eggs, lightly beaten
2 Tbsp minced parsley
2 garlic cloves, minced
1/2 tsp. grated lemon zest
3 medium zucchini (about 1 1/4 pounds), grated
salt & pepper
1 3/4 cups plain bread crumbs
Vegetable oil for frying
lemon wedges for serving
Combine the ricotta, eggs, parsley, garlic & lemon zest in a large bowl.
Grate and drain the zucchini. Mix into cheese. Add salt & pepper. Add enough bread crumbs so that the mix is not sticky.
Form into 3″ patties, coat with additional bread crumbs and fry.
Keep first batch warm in 200° oven as you finish frying the rest.
Serve with lemon wedges.