WEEKDAYS 1e|12c|p

Frittata and Zucchini Frittelle

Mario Batali
Servings: 6
1 to 30 min
Part 1 of 2

An over-the-top spread, consisting of sausages, an egg dish, salad, and fried pastries.

  • Ingredients
  • step-by-step directions
Frittata and Zucchini Frittelle
  • For the Seared Sausages:
  • 6 Breakfast Sausages
  • 1 cup White Wine
  • For the Fritelle:
  • 1 Zucchini
  • 1/2 cup Cottage Cheese
  • 1 1/2 cups All-Purpose Flour
  • 2 Eggs (whisked)
  • 1/4 cup Mint leaves (loosely packed; ribboned)
  • Salt and freshly cracked Black Pepper
  • Olive Oil
  • For the Frittata:
  • 1/4 pound Bacon (chopped)
  • 3 slices Bread (rough cubes)
  • 6 Eggs (whisked)
  • 1/2 Red Onion (sliced)
  • 1 Zucchini (cubed)
  • 1/4 cup Basil leaves (lightly packed; chopped)
  • 1/4 cup Heavy Cream
  • 2 tablespoons Milk
  • Salt and freshly cracked Black Pepper
  • For the Salad:
  • 1/4 cup Parsley leaves (torn and loosely packed)
  • 1/2 Red Onion (thinly sliced)
  • 2 Lemons
  • Extra Virgin Olive Oil
  • Salt and freshly cracked Black Pepper
  • Maple Syrup to drizzle
  • For the Seared Sausages: Heat a medium cast iron skillet over high. Add sausages and sear until crisp on all sides. Lower the heat to medium and add wine to deglaze. Allow wine to reduce to 1/3. Allow to rest until ready to plate.
  • For the Fritelle: Grate zucchini on a box grated and squeeze out excess moisture. Place in a large bowl with the cottage cheese, flour, whisked eggs, mint, and season with salt and pepper. Adjust with more flour if mixture is very loose. You should be able to scoop the mixture similar to a loose biscuit or waffle batter.
  • Heat a medium skillet with 1/4-inch of olive oil over medium-high. Slide heaping tablespoons of the mixture into the oil, frying in batches, and cook until golden on one side. Carefully flip and continue to cook until golden brown all over. Remove to a paper towel lined plate and season with salt. Set aside until ready to plate.
  • For the Frittata: Preheat oven broiler. Heat a medium non-stick skillet over medium. Add the bacon and fry until crisp. Remove to a plate with a slotted spoon and reserve the fat. Add the bread to the pan and fry until golden in the bacon fat.
  • Meanwhile, whisk together the remaining ingredients in a large bowl and season with salt and pepper. Add the bread and bacon to the bowl and toss to coat in the mixture. Pour the mixture into the non stick pan and place under the broiler. Cook for about 6 minutes or until golden on top.
  • For the Salad: Peel the lemon zest and thinly slice. Toss together with the juice of the lemons and the remaining ingredients.
  • Plate the fritatta topped with the fritelle, sausage, salad and a drizzle of syrup.
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