Zucchini and Pecorino Clouds: A Delicious and Light Appetizer
Looking for a savory appetizer that will delight your guests? These Zucchini and Pecorino Clouds offer the perfect balance of flavor and texture. Golden and crispy on the outside, with a fluffy interior bursting with the rich taste of Pecorino Romano cheese and fresh zucchini. It’s an easy yet impressive dish that you can serve at any gathering or family dinner. Here’s how to make them step by step!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 350g |
| Pecorino Romano | 165g |
| Eggs | 160g (approx. 3 large eggs) |
| All-purpose flour | 160g |
| Whole milk | 265g |
| Instant yeast for savory preparations | 3g |
| Fresh thyme | 3 sprigs |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
| Sunflower oil (for frying) | 1L |
Instructions:
| Step | Instructions |
|---|---|
| 1. Prepare the Zucchini | Wash the zucchini thoroughly, then cut off the ends. Slice them into rounds, approximately 8 mm thick. |
| 2. Heat the Oil | Pour the sunflower oil into a deep pan and begin heating it on medium-high. Aim for a frying temperature of about 170°C (340°F). |
| 3. Separate the Eggs | Separate the egg yolks from the egg whites. Set aside the whites for later. |
| 4. Mix the Yolk Ingredients | In a large bowl, whisk the egg yolks for a couple of minutes until light and frothy. Gradually add the milk, continuing to whisk. Then, sift the flour into the mixture and combine until smooth. |
| 5. Add the Pecorino | Once the mixture is smooth, add the grated Pecorino Romano cheese and stir to incorporate evenly. |
| 6. Season the Mixture | Season with fine salt and freshly ground black pepper to taste. Add the fresh thyme leaves, stripping them off the stems and stirring them into the batter. |
| 7. Whisk the Egg Whites | Use a clean bowl and whisk to beat the egg whites until stiff peaks form. |
| 8. Combine the Egg Whites | Gently fold the egg whites into the batter using a spatula. Incorporate them in small batches to ensure the mixture stays light and airy. |
| 9. Fry the Clouds | Once the oil has reached 170°C, drop spoonfuls of the batter into the hot oil, frying only a few at a time. Cook for about 3-4 minutes, turning them halfway through, until golden and crisp. |
| 10. Drain and Serve | Remove the zucchini and Pecorino clouds from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve them hot for the best flavor and texture. |
Tips for Perfect Zucchini and Pecorino Clouds:
- Use fresh Pecorino Romano for the best flavor. It gives the clouds a savory depth that pairs perfectly with the zucchini.
- Don’t overcrowd the pan while frying. Fry in batches to ensure the oil temperature remains constant and the clouds cook evenly.
- Serve immediately while they are still warm and crispy for the best experience.
These Zucchini and Pecorino Clouds are sure to become a favorite! Their delightful flavor and airy texture will make them the perfect appetizer for any occasion, from family meals to casual get-togethers. Enjoy the balance of creamy cheese and tender zucchini wrapped in a crispy golden crust that’s light yet packed with flavor.
