Summer Squash Ricotta Fritters

Ingredients

• 2 medium zucchini or yellow summer squash, washed and thinly cut into sticks
• 1/3 cup ricotta (drained)
• 1 egg
• 1/2 to 1 cup panko breadcrumb (depending of the consistency of your ricotta)
• 4 tablespoons olive oil
• salt and pepper to taste
• lemon zest from a lemon

Instructions

1. In a large bowl, combine the squash (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the breadcrumbs just until incorporated. Let the batter rest for 20 min in the fridge.
2. In a large skillet, heat 1/4 inch of olive oil until shimmering.
3. Shape spoonfuls of the squash batter into 3-in. (diameter) patties with your hands (careful, if you make them too thin they will break apart). Working in batches, add the patties in the pan with 1-2 tablespoons of oil. It is easier to flatten the patties with a spoon while in the pan, so you can try to flatten a little more at this point.
4. Fry over moderately high heat, adding more oil when necessary, turning the patties once, until browned and crisp, about 3 minutes per side. Drain the fritters on the paper towels and serve right away, with lemon wedges.