Fritelle di Zucchini and Ricotta

Show: Episode:

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 1 Review
Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
4 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 1 reviews

  • on May 23, 2004

    Flag

    the use of the zest of two lemons was overpowering, otherwise it was pretty bland. I would try making this again but use less lemon and two (or more zucchini instead of just 1 1/2.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.