Pecorino Zucchini Clouds – Sweet Passions

INGREDIENTS

• 2 medium courgettes;
• 120 g of grated pecorino (Pugliese);
• 3 medium eggs;
• 160 g 00 flour;
• 210 ml whole milk (or semi-skimmed);
• 50 ml extra virgin olive oil;
• 3 teaspoons of baking powder;
• peanut oil for frying to taste;
• Salt to taste

STEP

1. Wash, trim and cut the courgettes into very thin slices;
2. Pour the egg yolks into a bowl, add the milk, extra virgin olive oil, salt, grated cheese and mix with a whisk.
3. After that add the sifted flour (a little at a time) and the yeast (sieved) and mix until everything is well combined, the mixture must be without lumps.
4. Add the courgettes cut into thin rounds and mix;
5. Add the whipped egg whites, mix delicately from top to bottom so as not to deflate the mixture;
6. The mixture must be well blended;
7. Fry the courgette mixture by spoonfuls in plenty of hot peanut oil until golden on both sides;
8. Using a slotted spoon, drain our clouds onto a plate lined with absorbent paper;
9. Serve hot and enjoy! These are FABULOUS!!

NOTE

It is best to consume the Pecorino Zucchini Clouds freshly fried.
Freezing is not recommended.