Zucchini fritters
(serves 4)

3 zucchini, medium size
2 egg whites
1 egg yolk
2 tablesppons all-purpose flour
salt
ground pepper
10 leaves fresh mint, roughly chopped
frying oil

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.

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