Beignets de Courgettes
Crispy, golden, and irresistibly delicious, Beignets de Courgettes are the ultimate way to enjoy zucchini in a light, savory batter. These zucchini fritters are a French-inspired recipe, perfect as an appetizer, snack, or side dish. Shredded zucchini is combined with fresh parsley, seasoned with a delicate blend of salt and black pepper, and mixed into a batter made with flour, cornstarch, and a touch of baking powder for the perfect crisp. Cooked to perfection in hot oil, these fritters emerge with a beautiful crunch on the outside and tender zucchini on the inside. Quick and easy to prepare in just 35 minutes, this recipe is perfect for showcasing summer vegetables. Serve Beignets de Courgettes hot with a dipping sauce or a squeeze of lemon for a crowd-pleasing treat that celebrates simple yet vibrant flavors.
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Recipe Information
Ingredients
- 2 medium zucchini
- 120 grams all-purpose flour
- 30 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 15 grams parsley
- 1 large egg
- 120 milliliters milk
- 500 milliliters vegetable oil
Instructions
Start by washing the zucchinis thoroughly under running water. Trim the ends and grate them using the large holes on a box grater. Place the grated zucchini in a colander and sprinkle with a little salt. Let it sit for about 10 minutes to allow the moisture to draw out.
While the zucchini is draining, finely chop the parsley and set aside.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and ground black pepper. Mix well to ensure the baking powder is evenly distributed throughout.
In a separate bowl, beat the egg and mix it with the milk until well combined.
Take the zucchini in your hands and squeeze out as much water as possible. Once pressed and dry, add the zucchini to the flour mixture along with the chopped parsley.
Pour the egg and milk mixture over the dry ingredients and stir until you have a thick batter. Be careful not to over-mix.
Heat the vegetable oil in a large frying pan over medium-high heat. Test the oil's readiness by dropping a small piece of batter in the oil. If it sizzles and rises to the surface, the oil is ready.
Using a tablespoon, gently drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry each beignet for about 2 to 3 minutes per side or until golden brown and crispy.
Once fried, remove the beignets from the oil with a slotted spoon and drain them on paper towels to remove any excess oil.
Serve hot and enjoy your crispy Beignets de Courgettes!
Nutrition Facts
Calories |
4651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.7 g | 583% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 286.4 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 33.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
