Prepare the Zucchini: Place the grated zucchini in a colander and sprinkle it with 1 teaspoon of salt. Allow it to rest for 10-15 minutes to release any excess moisture. Then, using a clean kitchen towel or paper towels, squeeze the zucchini to remove as much liquid as possible.

Combine the Ingredients: In a large bowl, mix the ground chicken or turkey, drained zucchini, remaining 1 teaspoon salt, black pepper, green onions or chives, egg, pressed garlic, and ricotta cheese. Stir until everything is well combined.

Form the Fritters: Scoop about 2 tablespoons of the mixture and shape it into small patties about 2 inches wide. Repeat until all the mixture is used (you should have around 20 patties).

Cook the Fritters: In a large skillet, heat a thin layer of olive oil over medium heat. Cook the patties in batches, ensuring there’s enough space in the skillet to avoid overcrowding. Fry each fritter for 3-4 minutes on each side, or until they are golden brown and fully cooked. Add more oil as necessary between batches to maintain a crispy texture.

Serve: Transfer the fritters to a plate lined with paper towels to absorb any excess oil. Serve them warm alongside your preferred dipping sauce or a fresh squeeze of lemon for added zest.