Radicchio Fritelle with Ricotta Salata

• 2 medium heads radicchio
• 9 eggs, beaten
• 1/2 cup bread crumbs
• 1/4 cup flour
• 2 tablespoons grated Parmesan
• 4 tablespoons virgin olive oil
• 1/4 pound Ricotta Salata, whole

1. Core radicchio, cut in half and chop into 1/8-inch julienne.
2. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix.
3. In a 10- to 12-inch non-stick saute pan, heat oil by the tablespoon and cook until golden brown on both sides.
4. Remove to serving platter.
5. Sprinkle with coarsely grated ricotta salata and serve.

radicchio, eggs, bread crumbs, flour, parmesan, virgin olive oil, ricotta salata

Taken from www.foodnetwork.com/recipes/mario-batali/radicchio-fritelle-with-ricotta-salata-recipe.html (may not work)