Slice the zucchinis into thin strips using a spiralizer and place them in a mixing bowl.
In a small bowl combine the eggs, ricotta and milk, lightly whisk using a fork. Add the flour and whisk again until all lumps are removed.
Pour over the sliced zucchini and toss through to coat.
Heat a heavy base fry pan (cast iron is ideal) to medium heat, add olive oil. Once the olive oil is heated, add a small handful of the battered zucchini. Once a light golden colour develops on the underside gently flip it over using a spatula and cook the other side. Repeat the process until all the batter is used up. Try not to make them too big and thick otherwise they will not cook properly on the inside.
Bring a small pot of water to a low simmer (not boiling), add the vinegar. Crack one egg at a time into a cup. Using a spoon make a swirling vortex motion in the water, then stop stirring and very gently pour the egg in. Allow to poach for 3-4 minutes for a runny yolk egg. Remove using a ladle and place on paper towel. Repeat the process for all of the eggs.
Divide the fritters between 3 plates.
Slice the avocados in half, remove the seeds and skin. Gently slice into thin strips and arrange over the top of the fritters into fans.
Add a poached egg to each plate followed by a tablespoon size dollop of ricotta, a teaspoon of pesto, some micro herbs and a good pinch of salt and freshly cracked pepper. Serve with lemon wedges on the side.