FRIED ZUCCHINI RICOTTA ROLLS

Slice the zucchinis, lengthwise into ¼” thick strips.

Prepare a breading station.  Beat the eggs in a pie plate or small bowl.  Combine the flour and Ciao Bella Italian seasoning in another pie-plate or shallow baking dish.Heat the oil in a large deep skillet over medium high heat until the oil reaches 350-360 degrees.  You should have about 1” of oil in the bottom of the skillet.  Line a baking sheet with paper towels and top it with a wire cooling rack.  This will allow your zucchini strips to drain excess oil without getting soggy.

When the oil reaches temperature, coat each zucchini in the flour mixture, shaking off the excess.  Then dip the strips in the beaten egg, allow excess to drip back into the dish.  Place them in the hot oil and cook for about 2-3 minutes per side until golden brown.  Place the strips on the wire rack and season immediately with a generous amount of salt.

When the strips are all fried, place about 2 teaspoons of the ricotta on the end of each strip and roll, jelly-roll-style, over the ricotta.  Secure with a toothpick.

Serve immediately with warm spaghetti sauce on the side for dipping.