2 medium zucchini, shredded
1/3 cup ricotta, drained
1 egg, beaten
1/2 to 1 cup panko breadcrumbs
1/2 teaspoon dried thyme
Zest from one lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil
Wrap grated zucchini in a clean kitchen towel or paper towels and squeeze out excess liquid over the sink. Add drained zucchini to a large bowl.
Add drained ricotta, egg, lemon zest, thyme, salt and pepper, and stir to combine.
Add 1/2 cup of the breadcrumbs and mix until incorporated. You should be able to form the batter into a patty that will hold together. If not, add the remaining breadcrumbs. Let rest in fridge for 20 minutes.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering.
Shape spoonfuls of zucchini batter with your hands into 3-inch diameter patties. Working in batches, add patties to pan and cook until browned and crisp, about 3-4 minutes per side. Add more oil as needed.
Set patties on paper towels to cool and drain, and serve hot. Enjoy!