3 zucchini, medium size
2 egg whites
1 egg yolk
2 tablesppons all-purpose flour
10 leaves fresh mint, roughly chopped
Trim and clean zucchini. Cut them into julienne stipes, slightly salt to drain the water, dry and place them in a bowl. Sift flour with salt and pepper, and flour the zucchini. In a mixing bowl, whip egg whites until stiff. Fold in the zucchini mixture the egg yolk, the mint leaves and the egg whites.
In a skillet heat plenty oil. Spoon the mixture inside, gently turning the demi-boulettes with a slotted spoon, cooking them til golden brown both sides. (2 to 3 minutes). Place them on a paper towel to drain. Season with salt, if necessary, and serve immediately.