Recipe By : Molto Mario MB1D24
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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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.
