Beignets de Courgette

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 eggs
2 cloves garlic, crushed
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
oil for frying

DIRECTIONS

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!

8 comments:

Le laquet said...

Nice - did you serve with a dipping sauce? Look very easy and I love anything with courgettes!

Tina said...

Well you know, I never thought about a dipping sauce. That's brilliant! I just fried them up and served with a roasted chicken and potatoes.

Couscous & Consciousness said...

Oh, I love a good zucchini fritter and yours look delicious. Transports me back to balmy evenings in the Greek Islands eating these at seaside tavernas.

~~louise~~ said...

I just bought me some zucchini and now I know just what to do with them! I may even make them for breakfast in the morning!

Thanks for sharing, Tina...

P.s. Hope you had a fabulous restful week. And, don't put off that trip to france one minute longer than you have to. Start planning, NOW!

Le laquet said...

I do a similar sweetcorn and courgette fritter/beignet with a tomato and chilli salsa as a finger food apéro - sounds great.

Cooking my first ever whole roast sirloin tonight - was a happy weekend present from my boss!!

Velva said...

When the opportunity for travel surfaces grab it!

The zucchini fritters look delightful. i have forgotten how good these are. My squash did not do as well this season. Actually, they did poorly (sigh).

Velva

Kim said...

Like you, I'd love to do more traveling but it is not in the near future for me. Love your zucchini fritters. That crunchy exterior is calling!

Tina said...

I was just checking comments and see you all like my zucchini, thanks!

Sue, your Greek islands trip is always making me jealous! A seaside tavern would be quite welcome about now.

Louise, if we could travel we sure would. One day. Hopefully.

Jo, I just saw that sirloin roast - wow. Looks juicy. Thanks for the idea about the salsa.

Velva, that's too bad. Truth be told, I didn't think there was anything you couldn't grow. You have a green thumb.

Thanks Kim. I like that crunch to the outside too.

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