Fritelle di zucchini and ricotta

 
                      Fritelle Di Zucchini And Ricotta
 
 Recipe By     : Molto Mario MB1D24
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Medium        zucchinis -- rinsed and dried
    2      Cloves        garlic -- thinly sliced
      1/2  Cup           scallions -- thinly sliced
      1/2  Cup           Sardegna sheep's milk ricotta
    2      Tablespoons   black pepper -- freshly ground
                         Zest of 2 lemons
    3                    eggs
      3/4  Cup           all-purpose flour
      1/4  Cup           olive oil
 
 Grate the zucchini with a hand grater into a mixing bowl. Add garlic,
 scallions and ricotta and stir to mix well. Add pepper, lemon zest and eggs
 and stir through. Add flour, three to four tablespoons at a time, stirring
 constantly to avoid lumps, until all flour is mixed in. In a 12 to 14-inch
 frying pan, heat oil until 375 degrees F, or just under the smoking point.
 Scoop 1/8 cup of zucchini mixture and gently drop into the hot oil. Being
 careful not to crowd the pan, add three to four more similar-sized scoops.
 Cook until golden brown, about 45 seconds, and flip with a spatula.
 Continue cooking until all are done. Drain each on paper towels before
 placing on serving platter with lemon wedges and a radicchio salad.
 
 Yield: 4 servings
 
 
 
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