Fritelle Di Zucchini And Ricotta Recipe
Yield: 4 servingsRecipe by luhu.jp
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 sheeps 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:
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
MOLTO MARIO SHOW #MB1D24
Source from luhu.jp
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
MOLTO MARIO SHOW #MB1D24
Source from luhu.jp
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Molto