Directions

1. Grate the raw cauliflower on a box grater into small pieces.
2. In a large bowl, combine the cauliflower, garlic, scallions, ricotta, eggs, lemon zest, baking powder and 1 teaspoon each of salt and pepper. Stir well, then stir in flour until just incorporated.
3. Heat 1 tablespoon olive oil in a sauté pan or on flat top griddle. Working in batches, add 2-tablespoon mounds of the cauliflower 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. Continue with remaining olive oil and batter.
4. Transfer fritters to serving plate, grate the Parmigiano-Reggiano over them and serve right away with lemon wedges.