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Fritelle Di Zucchini And Ricotta

Fritelle Di Zucchini And Ricotta comes together with Zucchinis, Garlic, Scallions, Sardegna Sheep S Milk Ricotta, and Black Pepper Zest Of Lemons. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/2
• 2 clove
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 3
• 3/4 cup
• 1/4 cup

Method (preview)

1. 1

   Grate the zucchini with a hand grater into a mixing bowl.

2. 2

   Add garlic, scallions and ricotta and stir to mix well.

3. 3

   Add pepper, lemon zest and eggs and stir through.

4. 4

   Add flour, three to four tablespoons at a time, stirring constantly to avoid lumps, until all flour is mixed in.

5. 5

   In a 12 to 14-inch frying pan, heat oil until 375 degrees F, or just under the smoking point.

6. 6

   Scoop 1/8 cup of zucchini mixture and gently drop into the hot oil.

7. 7

   Being careful not to crowd the pan, add three to four more similar-sized scoops.

8. 8

   Cook until golden brown, about 45 seconds, and flip with a spatula.

9. 9

   Continue cooking until all are done. Drain each on paper towels before placing on serving platter with lemon wedges and a radicchio salad.