ADVERTISEMENT
Prepare the Zucchini:
Wash and grate the zucchinis. Place the grated zucchini in a strainer, sprinkle with a little salt, and let it sit for about 10 minutes to draw out the excess moisture. After 10 minutes, squeeze out as much liquid as possible.
Mix the Ingredients:
In a large mixing bowl, combine the drained zucchini, flour, black pepper, dried parsley, sweet paprika, and instant yeast. Mix well to ensure the zucchini is coated with the flour and spices.
Whip the Egg Whites:
In a separate, clean bowl, whip the egg whites until stiff peaks form. This will add lightness to the zucchini clouds, making them fluffy.
Fold in the Egg Whites:
Gently fold the whipped egg whites into the zucchini mixture, being careful not to deflate the egg whites. This step is crucial for achieving the cloud-like texture.
Fry the Zucchini Clouds:
Heat oil in a frying pan over medium heat. Once hot, spoon dollops of the zucchini mixture into the oil. Flatten them slightly with the back of the spoon if needed.
Fry until golden brown on both sides, about 2-3 minutes per side. Depending on the size of your pan, you may need to work in batches to avoid overcrowding.
Serve:
ADVERTISEMENT
