Zucchini Fritters and Ricotta Cheese

Makes about 8 meatballs:

Ingredients

200 g ricotta

2 zucchini

1 egg

About 5 tablespoons of breadcrumbs

Salt

Pepper

extra virgin olive oil

AND THIS IS WHAT YOU DO….

1.    First, with large holes grater grate the zucchini and allow to rest for half an hour, in a ditch with a weight on top.

2.    After the squeeze rest time the zucchini to lose the excess water, then place in a bowl with the ricotta cheese, breadcrumbs, salt, pepper and an egg, then mix well with your hands, forming a well blended.

3.    Then formed into balls slightly squashed, after which in a pan heat the olive oil and arrange the pancakes and cook for 5 minutes on both sides.

4.    Once your zucchini and ricotta pancakes are ready, drain on absorbent paper and serve them when they are still pretty hot!