Fritelle di zucchini. Really simple and crispy.
FOR 25 PIECES:
700 g of zucchini
1 small bunch of spring onions
7 tbsp olive oil
Fine sea salt
150 g cream yoghurt
60 g of flour
20 g each of basil and parsley leaves (chopped)
Wash, clean and roughly grate the zucchini on a raw food grater. From the spring onions generously remove the green. Clean and wash the spring onions and cut into fine rings. Stew both in 2 tablespoons of hot oil in a nonstick pan for about 3 minutes, stirring occasionally. Salt and pepper. Put the zucchini and onion mixture in a bowl, allow to cool slightly.
2 eggs, yogurt and flour. Let it swell for 15 minutes. Stir in the zucchini mixture and herbs. Salt, pepper. Fry 5 courgettes each in 1 tbsp. Hot oil in the non-stick pan for about 3 minutes. Remove with a spatula. Drain next to each other on kitchen paper, turning it once. Put on a platter. Tasting warm and cold.
Preparation time:approx. 1 hour
Pro portion:about 60 kcal, 2 g protein, 4 g fat, 3 g carbohydrates