Zucchini Fritters

My Aunt Donna sent me this one!!
(makes 32)

3/4 cup ricotta
1/2 cup chopped scallions
2 T. fresh basil, chopped
2 T. fresh flat-leaf parsley, chopped
1 cup all-purpose flour
3 eggs, lightly beaten
3 cups shredded zucchini
1/2 cup shredded Parmesan cheese
1 t. kosher* salt
1/4 t. freshly* ground pepper
4 T. EVOO, divided
Lemon zest, for garnish
Sour cream* or plain Greek yogurt, for serving

In a large bowl combine first 4 ingredients. Stir in flour. Add eggs; stir well. Stir in zucchini Parmesan, S&P. Heat 2 T. oil in a large nonstick skillet over med. heat. Drop batter by tablespoons into skillet. Cook 3-4 min., turning once, until golden. Remove fritters to baking sheet lined with paper towels. Repeat, using remaining oil as needed. Garnish with lemon zest and serve with sour cream or yogurt.

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Love,

MM