Fritelle di zucchini and ricotta

4 servings

Ingredients

Quantity Ingredient
1½ medium Small zucchinis, rinsed and
Dried
2 Cloves garlic, thinly
Sliced
½ cup Scallions, thinly sliced
½ cup Sardegna sheep's milk
Ricotta
1 To 2 tablespoons black
Pepper, freshly ground
Zest of 2 lemons
3 Eggs
¾ cup All-purpose flour
¼ cup Olive oil

Directions

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 ⅛ 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

MOLTO MARIO SHOW #MB1D24

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