Frittelle di Zucchine e Ricotta – Zucchini & Ricotta Fritters
- Approx. 20 fritters
- Difficulty Level Creative Italian
- • 3/4 lbs zucchini, coarsely shredded • 2 garlic cloves, very thinly sliced • 3 scallions, very thinly sliced • 1/2 cup cow’s milk (full fat) ricotta cheese • 2 large eggs, lightly beaten • Zest of one lemon (preferably a Meyer lemon) • 2 tablespoons finely chopped fresh mint • 1 tsp each of sea salt and freshly ground pepper • 3/4 cup all-purpose flour • Extra virgin olive oil, for frying • Lemon wedges, for serving
- In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest, mint, salt and pepper. Combine well and then stir in the flour just until incorporated. (You may make the fritters at this point or refrigerate the batter for up to an hour.)
- Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of extra virgin olive oil until shimmering. Working in batches, add heaping tablespoons of the zucchini batter to the hot oil in a single layer (don’t overcrowd). Fry over medium heat, turning once, until browned and crisp on each side, about 3 minutes total. Drain the fritters on the paper towels and serve immediately, with lemon wedges.
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
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