“The fritta is a fun and nostalgic street food dish,” says chef Massimo Mele. “The ricotta adds creaminess while the prosciutto adds a nice saltiness.”
Ingredients
Zucchini topping
Method
1.For dough, place honey, yeast, oil and 650ml lukewarm water in a jug and stir to combine. Stand in a warm place until foamy (30 minutes). Place flour, 20gm salt flakes and yeast mixture into a bowl of an electric mixer fitted with a dough hook. Mix on low speed until dough is smooth and elastic. Rest dough for 1 hour, then divide into 15 portions and roll into balls. Stand on lined oven trays, loosely covered, until puffed (30 minutes).
2.For topping, heat two-thirds oil, garlic and chilli in a saucepan over medium-high heat. Cook, stirring frequently, until garlic is light golden (3 minutes). Stir in zucchini; reduce heat to low. Cover and cook, stirring occasionally, until zucchini is tender (15 minutes). Using a wooden spoon, crush any large pieces of zucchini. Stir in lemon zest and juice, remaining oil and herbs; transfer to a serving bowl.
3.Half fill a large saucepan with olive oil and heat to 180˚C. Using your fingers, flatten each portion of dough to a 13cm disc. Fry in batches, turning occasionally, until golden (3 minutes). Drain on a tray lined with paper towel; season with salt. Serve warm with zucchini topping, ricotta, prosciutto and extra herbs.
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