Submitted by Denise Caiazzo
About the cook: I am a home baker and cook. I am Of Italian descent, so most of my cooking is Italian. My grandmother or “Nonna” taught me what I now know. I love making recipes that have been handed down from Italy. I just recently began entering contests, and I absolutely love it. I was blessed to be a semi finalist in the “Sutter Home Build a Better Burger Contest.” I got a taste of cooking live and I love the challenge. I have 2 children and a trained husband!!! They are my life!
About the dish: This recipe came about because I had a large zucchini from my garden and I didn’t want it to go to waste. I love fried breaded zucchini, one of my favorites. I had left over ricotta cheese from a competition 2 days before and I didn’t want to waste it, so.... you guessed it.. my recipe was born! I fried up the zucchini and make a spicy dipping sauce with the ricotta, olive oil and Italian spices. It was gone in no time, so I guess this experiment was a big success. Not all recipes turn out that way, so I was happy to hit a home run with this one!
National Origin: Italian
Estimated Time: 30 to 60 Minutes
1 fresh Zucchini
1 1/2 cup yellow cornmeal
1 1/2 cup Italian flavored bread crumbs
1/2 cup Pecorino cheese, grated
3 teaspoons minced Rosemary
1/2 teaspoon garlic powder
1/2 teaspoon salt and pepper
Ricotta tomato dipping sauce:
1 1/2 cup Ricotta cheese
2 Tablespoons olive oil
3 Tablespoons grated pecorino cheese
1/2 cup ketchup
2 teaspoons minced garlic
1 tablespoon red pepper flakes
Cut zucchini in 1/2 inch slices
Whisk eggs. Coat slices with egg mixture, then coat with cornmeal, then breadcrumbs.
Fry in pan with 1 inch of oil. Sprinkle slices with salt, pepper and pecorino cheese.
Fry each side for 3 minutes until golden brown.
Place on paper towel to drain excess oil.
In small bowl, combine Ricotta, olive oil, seasonings, ketchup and pepper flakes.
Whisk until smooth and creamy
Serve with Fried zucchini.