Crumble yeast into a mug and cover with sugar and two tbsp. lukewarm water and let rise for about ten minutes.
Clean the spring onions, rinse and cut into fine rings. Mix flour, egg yolks, risen yeast, in about 180 cc lukewarm water and half a tsp salt. Cover and let rise in a warm place for about 45 min.
Whip the egg whites with a pinch of salt until stiff and stir into the dough together with the spring onions. Season with salt and freshly ground pepper to taste.
Heat the oil (heat is correct when small bubbles form on a dipped wooden spoon). Drop the almost liquid batter by tablespoonfuls into the hot oil and fry for about 3 minutes until crispy and golden brown.
Drain on kitchen roll (approx. 75 calories per piece).
from Brigitte-Extra 18-93
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