Subj : St. Flavia 01 (Domitilla)
To   : All
From : Dave Drum
Date : Tue May 11 2021 21:07:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flavia's Frittelle Di Zucchine
 Categories: Appetisers, Squash, Herbs, Citrus
      Yield: 12 servings
 
      2 md Zucchine; washed, dried
      2 lg Eggs
      2 ts Fine chopped fresh mint
      2 ts Fine chopped basil
           Zest of 1 small lemon
     90 g  (2/3 c) A-P flour
      2 g  (1/2 teaspoon) baking
           Powder
      3 g  (1/2 teaspoon) Kosher salt
           Oil for frying
           Lemon wedges; for serving
 
  Trim the ends off the zucchine and discard. Grate the
  zucchine on the large holes of a box grater placed on a
  clean dish towel. Gather the dishtowel together and
  twist it over the sink to squeeze out as much liquid as
  possible. Set aside.
  
  Beat the eggs in a large mixing bowl. Add in the grated
  zucchine, herbs, and lemon zest, and mix with a fork to
  incorporate the ingredients evenly.
  
  In a small bowl, whisk together the flour, baking
  powder, and salt. Add it to the zucchine-egg mixture and
  stir until all the flour is incorporated completely,
  making sure not to over-mix.
  
  Heat a cast iron skillet or frying pan over medium heat.
  Add in enough vegetable oil to thinly coat the bottom of
  the pan. The amount of vegetable oil you use will depend
  on the size of the pan. Once the oil is hot, use a spoon
  to drop in dollops of the batter, patting each frittella
  down gently with the back of the spoon to shape them and
  flatten them slightly. Fry the frittelle in batches,
  turning them only once until golden brown on both sides.
  The frittelle are cooked when a fork inserted into the
  center comes out clean. Drain the cooked frittelle on a
  baking sheet lined with 2-3 layers of paper towels
  before transferring them to a serving platter. Serve
  with fresh lemon wedges.
  
  MAKE AHEAD TIP: Fry the frittelle, drain them on a paper
  towel-lined baking sheet, and transfer them to a
  parchment-paper lined baking sheet.
  
  Hold them in a 200ºF/93ºC oven for up to 30 minutes
  before you want to serve them.
  
  Adapted from Lidia’s Mastering the Art of Italian
  Cooking by Lidia Bastianich
  
  RECIPE FROM: https://www.flaviasflavors.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Americans do love their hot bean water.

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.