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Zucchini clouds

ingredients

servings

1

Courgette

3 unit

Eggs

1 unit

Rice flour

3 spoons

Instant yeast

1 teaspoon

Salt

1 pinch

Sunflower oil

2 spoons

starters from Italy

Zucchini clouds

Zucchini clouds

vegetarian with eggs high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini clouds

A delicious gluten-free appetizer!

Zucchini clouds step 1

step 1

Peel the zucchini and cut into slices.

Zucchini clouds step 2

step 2

Separate the egg yolk and beat the egg white until stiff.

Zucchini clouds step 3

step 3

Prepare the batter: beat the red of the egg and gradually add the rice flour mixed with the instant yeast. Add a pinch of salt.

Zucchini clouds step 4

step 4

Add the courgettes and the whisked egg white to the batter.

Zucchini clouds step 5

step 5

In a pan, heat the sunflower oil and with a spoon pour the mixture a little at a time in order to create the crispelle. Cook 3/4 minutes per side.

Zucchini clouds step 6

step 6

Serve and season with a pinch of salt.

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