Recipe - Fritelle Di Zucchini And Ricotta

1 One half md Zucchinis, rinsed and dried
2 Cloves garlic, thinly cut or sliced up
One half cup Scallions, thinly cut or sliced up
One half cup Sardegna sheep's milk
ricotta
2 tablespoon Black pepper, freshly ground
Zest of 2 lemons
3 Eggs
Three fourths cup Allpurpose flour
One fourth 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 14inch
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 similarsized 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 MCRecipe Digest V1 #620 by Sue
suechef@sover.net on May 26, 1997