Zucchini Apple Fritters with Lemon Ricotta

• For fritters:
• 1 large apple, shredded & excess liquid removed
• 1 cup zucchini, shredded & excess liquid removed
• 2 eggs
• 2 Tbsp flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 Tbsp fresh thyme, chopped
• 3 Tbsp olive oil, for pan
• For topping:
• 1/2 cup whole milk ricotta
• Zest of 1 lemon + juice of 1/2 lemon

Heat the Single Backsplash Griddle on medium-high heat with olive oil. Combine all ingredients in a mixing bowl and combine to make fritter mixture. Take 1/4 cup of the mixture and form into a patty, placing directly on hot griddle, repeating with remaining batter. Cook 3 minutes on each side, or until nicely browned. Place cooked fritters on a paper towel to soak up excess oil. Working quickly, whip the ricotta, lemon juice and zest with a spatula until smooth. Serve warm with a dollop of lemon ricotta on the fritters and sprinkle with extra fresh thyme. Makes 6 patties