Fritelle di Zucchini and Ricotta

1. 1

   Grate the zucchini with a hand grater into a mixing bowl.

2. 2

   Add garlic, scallions and ricotta and stir to mix well.

3. 3

   Add pepper, lemon zest and eggs and stir through.

4. 4

   Add flour, three to four tablespoons at a time, stirring constantly to avoid lumps, until all flour is mixed in.

5. 5

   In a 12 to 14-inch frying pan, heat oil until 375 degrees F, or just under the smoking point.

6. 6

   Scoop 1/8 cup of zucchini mixture and gently drop into the hot oil.

7. 7

   Being careful not to crowd the pan, add three to four more similar-sized scoops.

8. 8

   Cook until golden brown, about 45 seconds, and flip with a spatula.

9. 9

   Continue cooking until all are done.

10. 10

    Drain each on paper towels before placing on serving platter with lemon wedges and a radicchio salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.