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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the grated zucchini in a strainer over a bowl and sprinkle with plenty of salt. Let the zucchini drain for about an hour, then rinse thoroughly. Pat dry on paper towels. | 2. Put the flour into a bowl, with a small well in the center. Add egg yolk and oil, mixed together. | 3. Measure 5 tbspn. water and add a little to the bowl. | 4. Whisk the egg yolk and oil together, gradually incorporating the flour and water, which should make a smooth batter. Add more or less flour and water, if necessary. | 5. Season the batter as desired and allow to sit for 30 minutes (this is important). | 6. Stir the zucchini into the batter. | 7. Whisk the egg white until stiff, and then fold into the batter. | 8. Heat 1/2 inch of cooking oil in a frying pan. Add spoonfuls of batter and fry until golden, turning with tongs as necessary. | 9. Drain fritters on paper towels and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1		grated	33.32	6.0956	2.3716	0.6272
flour	2/3	cup		385.52	84.4036	6.2673	1.4957
egg	1		separated	71.5	0.36	6.28	4.755
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
oil				-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.