Fritelle di zucchini and ricotta
Fritelle di zucchini and ricotta recipe in the zucchini category
Recipe ingredients:
- 1 1/2 medium zucchinis, rinsed, dried
- 2 garlic cloves, thinly sliced
- 1/2 cup thinly sliced scallions
- 1/2 cup sardegna sheep’s milk ricotta
- 1 tablespoon freshly ground black pepper
- Zest of 2 lemons
- 3 eggs
- 3/4 cup all-purpose flour
- 1/4 cup olive oil
Recipe method:
- 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, 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.
Tags: fritelle, ricotta, recipe, zucchini, recipes, cooking