• Frittelle

Frittelle di Zucchine e Ricotta – Zucchini & Ricotta Fritters

Instructions

  • 1. 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.)
  • 2. 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.

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