Fritelle di Zucchini and Ricotta

Name: Fritelle di Zucchini and Ricotta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp black pepper, freshly ground; 3 eggs; 177 milliliters all-purpose flour; 2 cloves garlic, thinly sliced; 2 Zest of lemons; 59 milliliters olive oil; 118 milliliters scallions, thinly sliced; 118 milliliters Sardegna sheeps milk ricotta

Fritelle di Zucchini and Ricotta might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 10g of protein, 17g of fat, and a total of 288 calories. This recipe serves 4. Head to the store and pick up scallions, , sardegna sheep's milk ricotta, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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

Ingredients you will need

Zucchini

Equipment you will use

Mixing Bowl

Grater

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

Ingredients you will need

Green Onions

Ricotta Cheese

Garlic

Add pepper, lemon zest and eggs and stir through.

Ingredients you will need

Lemon Zest

Pepper

Egg

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.

Ingredients you will need

Zucchini

All Purpose Flour