Beignets de courgettes

Serves : 6 celebrities

Preparation : 15 minutes

Cooking : 5 minutes

Wait : 2 hours

Ingredients

For the doughnut batter
5.3 oz of flour
1 salt
2 oil
4.2 fl oz of beer or lukewarm water
1 egg white

For the doughnut filling
6 zucchini Choose zucchini that aren't too long. Alternatively, use zucchini flowers.
1 lemon juice
1 oil
salt

For frying
1 frying oil

Kitchen utensils and appliances
deep fryer or…

Kitchen tools and appliances
cast-iron casserole
filter container for frying oil
peeler
mandoline
chef's knife
Maryse

Instructions

Make a well in the flour, then add the oil and salt. Gradually
stir in the oil and beer.

The batter should be slightly thicker than pancake batter.

Let it rest 2 hours.
Just before using, beat the egg whites until stiff peaks form. Gently
fold the egg whites into the batter using a flexible spatula. Lift the batter without beating it.

Peel the zucchini. Cut
them into strips about half a centimeter thick. Let
them marinate for an hour in the lemon juice, turning them often.

Heat the oil in the fryer.
Once it's hot, dip the zucchini in the batter, then drop them into the oil.

Drain the fritters and place them on a plate lined with paper towels.
Enjoy these fritters while they're still hot!

Notes

HOW TO SERVE THESE FRITTERS: You can serve these zucchini fritters as an appetizer on a bed of mixed greens or lamb's lettuce. They also make a wonderful side dish for roast meat or veal cutlets.