Lemon Zucchini Fritters with Mascarpone

Grate the zucchini using a coarse grater. Transfer it to a kitchen towel, gather the ends, and squeeze out as much liquid as possible. This step is crucial for crispy fritters. Place the drained zucchini in a large bowl.

Add all ingredients except the flour: mascarpone, lemon zest, egg, parmesan, garlic, shallot, thyme, and salt. Mix well with a fork. Then, add the flour and combine. The batter should be thick; if too runny, add a bit more flour.

Heat a large pan over medium heat and add oil. Scoop heaping tablespoons of batter onto the pan, flattening each slightly with a fork. Fry 4 fritters at a time for 2-3 minutes per side until deeply golden and crisp.

Transfer the fritters to a plate lined with paper towels. Serve sprinkled with parmesan, a touch of salt and thyme, and lemon wedges for squeezing over the top. Enjoy warm!