Zucchini shrimp fritters

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.