First you’ll want to make the dough, made infinitely easier with a dough hook attachment on a stand mixer, but going old-fashioned and kneading by hand works just as well. Refrigerate the dough for 30 minutes. Grate potatoes and mix with ricotta, scallions, salt, and pepper, then add dollops of the filling to the center of rolled out dough discs. Drape a second piece of circular dough over the filling and press the edges to adhere them together. Next, work in batches to fry the fritters, turning until golden brown and let drain on a paper towel. Serve hot.