Set a large nonstick skillet on the stove for the fritters and a medium saucepan on the stove for the polenta.

Trim the stalks and tough bottom from the fennel bulbs. Cut the bulbs in half, cut out the firm core, and coarsely shred the fennel on the large holes of a box grater or in a food processor.

Put the shredded fennel in a colander in the sink. Sprinkle with 1 teaspoon of the kosher salt, toss, and let it sit for 10 minutes to release some water.

While the fennel sits, thinly slice the scallions. Reserve a few fennel fronds for serving if your bulbs have them.

Zest the lemon, then cut it into wedges and set the wedges aside for serving.

Put the ricotta in a large bowl. Crack in the eggs and stir until smooth.

Add 1/4 cup of the Parmesan, the flour, the baking powder, the lemon zest, and the black pepper to the bowl. Stir until no dry pockets of flour remain.

Pick up the fennel by handfuls and squeeze firmly over the sink to remove as much water as you can. Add the squeezed fennel and the scallions to the bowl and stir until everything is evenly coated in a thick batter.

Pour about 3 tablespoons of the olive oil into the large skillet so the bottom is lightly covered. Heat the skillet over medium heat until the oil looks loose and shiny.

Scoop a heaping 1/4 cup of batter into the skillet for each fritter, working in batches so they are not crowded. Gently flatten each mound to about 1/2 inch thick with the back of a spoon.

Cook the fritters until the bottoms are deep golden brown and the edges look set, 3 to 4 minutes.

Turn the fritters with a thin spatula. Cook the second side until deep golden brown and the centers feel firm, 3 to 4 minutes more.