Ultra-Crispy Zucchini Fritters

Steps

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1. 1
   Use a mandoline or vegetable slicer to cut the zucchini into very thin slices, about 2mm thick. Wear a protective glove to prevent cuts.
   ▶ ≈0:22
2. 2
   Salt the zucchini slices evenly and let them rest for about 15 minutes to release excess moisture.
   ▶ ≈0:45
3. 3
   Finely mince the fresh parsley.
   ▶ ≈1:00
4. 4
   Press the zucchini slices firmly to extract as much moisture as possible, then place in a bowl. Add the parsley, black pepper, and oregano or herbes de Provence. Mix well.
   ▶ ≈1:07
5. 5
   Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form, then gently fold in the yolks. Finally, add the flour and fold gently until combined.
   ▶ ≈1:26
6. 6
   Drain any additional moisture from the zucchini slices. Lightly dust with a little flour and gently fold the zucchini into the egg white foam, ensuring each slice is well coated.
   ▶ ≈1:44
7. 7
   Heat the oil to 180°C. Using a spoon, gently place small portions of the zucchini mixture into the hot oil. You can fry 2–3 fritters at a time.
   ▶ ≈2:03
8. 8
   Fry for about 3 minutes until golden brown on all sides. Turn them regularly to ensure even cooking. Remove with a slotted spoon and drain on paper towels.
   ▶ ≈2:25
9. 9
   Serve hot with homemade tomato sauce, tartar sauce, or your favorite dipping sauce.
   ▶ ≈3:00