Zucchini Fritters

These light and herb-lively fritters will disappear from the platter in a flash!! Perfect for brunch.
(makes 32)

3/4 cup ricotta
1/2 cup chopped scallions
2 T. chopped, fresh basil
2 T. chopped, fresh flat-leaf parsley
2 T. chopped, fresh dill*
1 cup all-purpose flour
3 eggs, beaten lightly
3 cups shredded zucchini (squeezed dry in a clean kitchen towel*)
1/2 cup shredded Parmesan cheese
1 t. kosher* salt
1/4 t. freshly* ground black pepper
4 T. EVOO, divided
Lemon zest, for garnish

In a large bowl, combine 1st 4 ingredients. Stir in flour. Add eggs; stir well. Stir in zucchini, Parmesan, S&P. Heat 2 T. oil in a large non-stick 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. Salt*, if desired*. Repeat, using remaining oil as needed. Arrange on platter and sprinkle with lemon zest.

"May the Lord bless you with Peace and Joy today!"

Love,

MM