Fritelle Di Zucchini & Ricotta
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | medium |
zucchini
rinsed and dried |
|
| 2 | Cloves |
garlic
thinly sliced |
*
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
ricotta cheese
sheep's milk |
|
| 2 | tablespoons |
black pepper
freshly ground |
|
| 1 | x |
lemon zest
from 2 lemons |
*
|
| 3 | large |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | medium |
zucchini
rinsed and dried |
|
| 2 | Cloves |
garlic
thinly sliced |
*
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
ricotta cheese
sheep's milk |
|
| 3E+1 | ml |
black pepper
freshly ground |
|
| 1 | x |
lemon zest
from 2 lemons |
*
|
| 3 | large |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
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℉ (190℃) 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.
