In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1/2 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
Line a large baking sheet or plate with paper towels. In a large skillet, heat 1/4 inch olive oil until shimmering. Working in batches, add 2-tablespoon mounds of batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes.
Drain the fritters on the paper towels and serve them right away with lemon wedges. Squeeze the lemon wedge over the fritter, sprinkle with a pinch of Maldon salt and enjoy.
Make ahead: If you want to make these ahead of time, they can be kept at room temperature for up to two hours and then reheated in a 325 degree oven.