Mix the grated vegetables with the thyme, salt and pepper. Beat the egg yolks with the mineral water. Sift the flour and cornstarch above and whisk through it.
Beat in a different bowl the proteins with a pinch of salt until stiff peaks. Sprinkle this evenly through the batter.
Heat the oil to 180ºC. If a drop of the batter starts to fizzle in the oil and float immediately, the oil is hot enough.
In the meantime, pour the batter through the vegetables until everything is mixed well. Carefully pour small portions into the hot oil with 2 scoops and fry the fritters golden brown. Scoop out the oil and drain on kitchen paper.
Serve immediately or keep warm in the oven (60ºC).
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