parmesan and zucchini fritters, sriracha mayonnaise |

Preparation time: 35 min

Preheat your Deep fryer at 375 °F

• Mise en place

  Grate the Parmesan cheese, wash and dry the parsley, then chop it.

  Separate the egg yolks from the egg whites.

  Grate or julienne the zucchinis, leave them on a clean cloth to dry a little.

• Doughnut

  Whisk the yolks with the milk, oil and Parmesan in a bowl. Add the parsley, salt and pepper. Sift in the flour and yeast.

  In a bowl, whisk the egg whites until they are foamy, then gently fold them into the first mixture.

  Add the zucchini to the mixture and let it rest in the refrigerator for 15 minutes.

• Cooking

  Once your fryer is hot, use two tablespoons to make small balls of doughnut.

  Be careful to place them as gently as possible in the oil (be careful of splattering). Make sure they are golden brown all around.

  Lift the pan and let the doughnuts drain for a few seconds (add a little salt if necessary).

  Put them on a plate with absorbent paper.

  Repeat the operation for all the mix of the recipe.

• Spicy mayonnaise (Sriracha)

  In a bowl, place egg yolk, mustard, salt and pepper. Mix the ingredients with a whisk and let stand for 1 minute on the counter. Then, without stopping whisking, gradually pour the oil into the bowl. Do not stop mixing until you obtain a firm mayonnaise. Add lemon juice and adjust seasoning if necessary.

  Add Sriracha sauce to taste.

  Keep the sauce refrigerated until ready to serve.