Zucchini shrimp fritters

Name: zucchini shrimp fritters
Total time: 20 min
Yield: 4
Ingredients: 1 zucchini; 50 gram shrimp; 1 egg; 4 tablespoon carbonated spring water; 50 gram flour; 1 mespoint baking powder; 1 liter sunflower oil

Ingredients

1 zucchini
50 gram shrimp
1 egg
4 tablespoon carbonated spring water

50 gram flour
1 mespoint baking powder
1 liter sunflower oil

Directions

Mix the zucchini with the shrimp. Beat the egg whites with a pinch of salt until stiff peaks.
Beat the egg yolk with 1 tablespoon of mineral water and pepper and stir in the flour and the baking powder. Then beat the rest of the mineral water through to a smooth batter.
Heat the oil to 180 ° C. Spoon the batter through the vegetables and shrimp and carefully spread the protein foam through it.
Use 2 spoons or an ice cream scoop to pour equal parts of the batter into the hot oil. Fry the beignets with a maximum of 4 pieces at a time, when they float above they are done.
Let cool on kitchen paper and serve warm.