Zucchini and egg whites fritters, a quick and easy recipe to use up the egg whites left from a previous recipe.
It takes only a few minutes and a few ingredients, and you can make this recipe even lighter by using rice flour like I did.
Try making it with potatoes and carrots, and it will be equally delicious and fun.
If you love seasonal vegetable recipes that can be made in just a few minutes, here’s some inspiration below.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 10 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 150 g zucchini (Net weight)
- 2 egg whites
- 1 pinch fine salt
- 10 g salted ricotta
- 50 g all-purpose flour (Or rice flour)
- as needed vegetable oil (For the pan)
Tools
- 1 Bowl
- 1 Fork
- 1 Spoon
- 1 Pan
- 1 Spatula
Steps
To make the Zucchini and Egg Whites Fritters, first wash, trim, and grate a zucchini (or two if one isn’t enough).
In this recipe, you don’t need to squeeze it, but you can if you wish.
Put it in a bowl.
Beat the egg whites with the salt using an electric whisk for two minutes, until it becomes light.
The mixture shouldn’t be stiff but will give softness to the batter.
With the help of a spoon, fold the egg whites into the zucchini.
Add the grated salted ricotta and flour and continue to gently mix the ingredients. For this operation, a fork will suffice.
Slightly grease a non-stick pan, distributing the oil with a paper towel.
Take a little batter with a spoon, drop it onto the pan, and level it.
Cook on low heat, two minutes per side, or until golden brown.
These fritters are quick to make, great hot or cold, and are really fun to serve as an appetizer or snack.
Perfect to fill with other ingredients as well.
