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Name: Fritelle Di Zucchini and Ricotta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Cloves garlic, thinly sliced; 3/4 c All-purpose flour; Zest of 2 lemons; 3 Eggs; 1/2 c Scallions, thinly sliced; 2 tb Black pepper, freshly ground; 1 1/2 md Zucchinis, rinsed and dried; 1/4 c olive oil

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INGREDIENTS

2 Cloves garlic, thinly sliced
3/4 c All-purpose flour
Zest of 2 lemons
3 Eggs
1/2 c Scallions, thinly sliced
2 tb Black pepper, freshly ground
1 1/2 md Zucchinis, rinsed and dried
1/4 c olive oil

Servings

INSTRUCTIONS

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 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. 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 MC-Recipe Digest V1 #620 by Sue on May 26, 1997

NOTES

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Fritelle Di Zucchini and Ricotta

2 Cloves garlic, thinly sliced
3/4 c All-purpose flour
 Zest of 2 lemons
3 Eggs
1/2 c Scallions, thinly sliced
2 tb Black pepper, freshly ground
1 1/2 md Zucchinis, rinsed and dried
1/4 c 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 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. 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 MC-Recipe Digest V1 #620 by Sue  <suechef@sover.net> on May 26, 1997

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Nutrition

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Serving Size: 1 Serving (888g)
Recipe Makes: 1 Servings

Calories: 1570
Calories from Fat: 805 (51%)

Amt Per Serving		% DV

	Total Fat 89.4g	119 %
	Saturated Fat 25.4g	127 %
	Monounsaturated Fat 38.6g
	Polyunsanturated Fat 12.2g
Cholesterol 3172.5mg		976 %
Sodium 2248.2mg		78 %
Potassium 1323.3mg		35 %
Total Carbohydrate 87.4g		26 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 80.2g
Protein 105.6g		151 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1570

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