Recipe Salted donut with egg whites of of 01-04-2016 [Updated on 24-05-2016]
The savory egg whites donut was a pleasant discovery: simple, light and perfect for disposing of leftover egg whites, it's also extremely delicious! Just like an empty fridge recipe, you can vary the ingredients to put in it based on what you have to consume: in this case I chose zucchini and fontina, also adding flax seeds to give an extra touch of crunchiness, but you can also opt , for example, for parmesan and cooked ham, or dried tomatoes and olives, you see. I don't know about you, but I always have egg whites left over and every time I look for a different way to recycle them, with the rustics it's going really well lately;) I leave you to the recipe and go back to my things, if you try it let me know what you think ;)
How to make a salted donut with egg whites
Put the egg whites in a bowl with a pinch of salt, water and oil and whisk them lightly.
In a bowl, mix the flour with the yeast for pies and the grated cheese, add them to the egg white mixture and mix.
Julienne the courgettes and the cheese into cubes.
Add everything to the mixture along with the flax seeds and mix gently.
Pour the mixture into a greased donut mold.
Bake for about 40 minutes in a preheated convection oven at 180 ° C.
Let it cool before serving your salted egg white donut.