Fritelle di Zucchini and Ricotta (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 medium small zucchinis, rinsed and dried |
2 cloves garlic, thinly sliced |
1/2 cup scallions, thinly sliced |
1/2 cup sardegna sheep's milk ricotta |
1 to 2 tablespoons black pepper, freshly ground |
zest of 2 lemons |
3 eggs |
3/4 cup all-purpose flour |
1/4 cup olive oil |
Directions:
1. 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.
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