In a large bowl, combine the zucchini, green onions, parsley, garlic, lemon zest, salt, pepper, Saputo Ricotta di Campagna, eggs, and flour. Stir well.
Heat the oil over medium-high heat until it bubbles, being careful not to let it smoke.
Add the zucchini batter to the hot oil in mounds of 30 ml (2 tbsp), carefully spreading them to create 3-inch fritters.
Fry over medium-high heat until golden on both sides, approximately 3 minutes, turning once.
Strain on a paper towel and repeat with remaining batter.
Serve immediately with Greek yogurt and lemon wedges. Garnish with fresh chives.
