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!
It's May and it's hot around these parts but that doesn't usually deter me from making soup. This particular soup has been on ...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
Thank you to Roda of Roda's Recipes for becoming a follower of my blog! Ham. Fresh ham.............. It was ashame to waste so much ...