| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 1/2 | md | Zucchinis, rinsed and dried |
| 2 | Cloves garlic, thinly sliced | |
| 1/2 | c | Scallions, thinly sliced |
| 1/2 | c | Sardegna sheep's milk ricotta |
| 2 | tb | Black pepper, freshly ground |
| Zest of 2 lemons | ||
| 3 | Eggs | |
| 3/4 | c | All-purpose flour |
| 1/4 | c | Olive oil |
INSTRUCTIONS
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 Recipe by: Molto Mario MB1D24 Posted to MC-Recipe Digest V1 #620 by Sue <[email protected]> on May 26, 1997
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