Fritelle Di Zucchini and Ricotta
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 -- f...
Ingredients
- 11/2 medium zucchinis -- rinsed and dried
- 2Clovegarlic -- thinly sliced
- 1/2Cupscallions -- thinly sliced
- 1/2Cupsardegna sheep's milk ricotta
- 2Tablespoonblack pepper -- freshly ground
- 3/4Cupall-purpose flour
- 1/4Cupolive oil
Directions
- 1
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
- 2
Add garlic, scallions and ricotta and stir to mix well
- 3
Add pepper, lemon zest and eggs and stir through
- 4
Add flour, three to four tablespoons at a time, stirring constantly to avoid lumps, until all flour is mixed in
- 5
In a 12 to 14-inch frying pan, heat oil until 375 degrees F, or just under the smoking point
- 6
Scoop 1/8 cup of zucchini mixture and gently drop into the hot oil
- 7
Being careful not to crowd the pan, add three to four more similar-sized scoops
- 8
Cook until golden brown, about 45 seconds, and flip with a spatula