That's correct....these are zucchini fritters. Anytime I pull the Williams-Sonoma Essentials of French Cooking off the overburdened shelf, we have a side or main dish that compliments the table, compliments the wine and is usually scheduled for the meal rotation menus.
What got me going on this one (it's a repeat side dish here) was reading Harriet Welty-Rochefort's book French Toast (my review may be found HERE. There is a bit of food mentioned...I am a sucker for Ex-Pat literature...and love the French cookbooks and experimenting with the recipes. So...viola!
One day, we hope to join friends in Carlucet France for a good visit and then we can experience the wonderful foods, wine, cheeses and a very good time soaking up the local culture in Mid Pyrenees. Can't travel now but...perhaps one day....
Beignets de Courgette
1 pound zucchini
1 small onion, minced
2 cloves garlic, crushed
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
oil for frying
Shred the zucchini and onion using a food processor. Toss all this into a bowl to mix it up gently. Now stir in the eggs, garlic, flour and salt and pepper and mix until blended. I used a wooden spoon and gently turned the mixture over and over.
Heat about 1/2 inch of oil in a skillet. Drop the batter by heaping tablespoons full into hot oil; cook until browned.
My stove runs hot so it took about four minutes per side. Remove from oil with a slotted spoon and drain using paper towels. Keep the cooked fritters warm in the oven, use a low temperature.
These were so good. The sort of good that surprises your mouth when you gingerly take a small bite of the hot fritter.
They browned just that perfect almost too crunchy crust but kept the moistness of the vegetables. Would I make them again...oh yeah. Would I read more of Harriet's books? Sure. It's the easy way to travel and I can indulge in the food right here in my kitchen.
If you prepare these please drop me line and let me know if you like them. Bon Appetit!