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Zucchini shrimp fritters
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Ingredients
Directions
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Mix the zucchini with the shrimp. Beat the egg whites with a pinch of salt until stiff peaks.
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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.
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Heat the oil to 180 ° C. Spoon the batter through the vegetables and shrimp and carefully spread the protein foam through it.
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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.
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Let cool on kitchen paper and serve warm.
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Nutrition
180Calories
Fat18% DV12g
Protein14% DV7g
Carbs4% DV12g
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