2 medium zucchini 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
In a large bowl, combine the zucchini (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.
In a large skillet, heat 1/4 inch of olive oil until shimmering.
