Ingredients:
250 g romanesco courgettes
120 g 00 flour
1 egg
1 egg white
1 teaspoon fresh chopped thyme
3 tablespoons of sparkling water
oil, salt, pepper.
Prepare the batter. In a bowl, put the cold sparkling water, the whole egg and the flour, which we add a little at a time, stirring in the meantime with a whisk.
Finally add the chopped thyme, cover with the film and leave to rest in the refrigerator for 30 minutes.
Cut the zucchini into round slices about 1 cm thick.
Let's rise, sprinkle with pepper and place them on a plate with absorbent paper.
Beat the egg white with a pinch of salt and add it to the 'rested' batter.
We simmer the zucchini in the batter and fry them in a finger of hot olive oil.
Turn them up to perfect browning.
(Samya Abbary)
