| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Zucchinis, rinsed and dried |
| 2 |
|
Cloves garlic, thinly sliced |
| 1/2 |
c |
Scallions, thinly sliced |
| 1/2 |
c |
Sardegna sheep's milk |
|
|
ricotta |
| 2 |
T |
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
<suechef@sover.net> on May 26, 1997
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