*  Exported from  MasterCook  *

                     Fritelle Di Zucchini And Ricotta

Recipe By     : Molto Mario MB1D24
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- freshly ground
                        Zest of 2 lemons
   3                    eggs
     3/4  Cup           all-purpose flour
     1/4  Cup           olive oil

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 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.

Yield: 4 servings



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