1. Prepare the Zucchini:

• Wash and grate the zucchini. Place grated zucchini in a strainer, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Squeeze out as much liquid as possible.

2. Mix the Ingredients:

• In a large mixing bowl, combine drained zucchini, flour, black pepper, dried parsley, sweet paprika, and instant yeast. Mix well to coat zucchini with flour and spices.

3. Whip the Egg Whites:

• In a clean bowl, whip egg whites until stiff peaks form for added lightness.

4. Fold in the Egg Whites:

• Gently fold whipped egg whites into the zucchini mixture, being careful not to deflate them. This step ensures a cloud-like texture.

5. Fry the Zucchini Clouds:

• Heat oil in a frying pan over medium heat. Spoon dollops of zucchini mixture into the oil, flattening slightly with the back of the spoon if needed. Fry until golden brown on both sides, about 2-3 minutes per side.

6. Serve:

• Transfer cooked Zucchini Clouds to a paper towel-lined plate to drain excess oil. Serve warm as an appetizer or side dish, alone, or with a dipping sauce of choice. Enjoy!