Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Frittelle di zucchine con albumi pecorino, menta e basilico

Zucchini Fritters with Egg Whites, Pecorino, Mint, and Basil

Name: Zucchini Fritters with Egg Whites, Pecorino, Mint, and Basil
Total time: 1200 s
Yield: Serves 2 to 3 servings
Ingredients: 3 zucchini; 3 egg whites; Grated Pecorino and Parmesan cheese; Fresh mint and basil; 1 heaping tablespoon all-purpose flour; Salt and pepper to taste; Vegetable oil for frying

Enza Falco @enzacook140463

Bari

This recipe came about by chance—after using 3 egg yolks for a custard, I thought... I'll make a batter with zucchini. The ingredients weren't measured, just like a true home cook improvises—everything is done by feel.

Enza Falco @enzacook140463

Saved

Ingredients

15 to 20 minutes

Serves 2 to 3 servings

3zucchini
3egg whites
Grated Pecorino and Parmesan cheese
Fresh mint and basil
1heaping tablespoon all-purpose flour
Salt and pepper to taste
Vegetable oil for frying

Saved

Steps

15 to 20 minutes

1

Grate the zucchini using a food processor with a large blade. Place the grated zucchini in a clean kitchen towel and squeeze well to remove as much liquid as possible.
2

In a bowl, combine the egg whites, salt, pepper, grated cheeses, chopped herbs, and well-squeezed zucchini. Add the flour and mix. The mixture should be firm, not runny. Heat vegetable oil in a skillet.
3

Using a spoon, scoop small portions of the mixture and gently drop them into the hot oil.
4

Fry on both sides until golden and puffed up.