Gluten-Free Beignets de Courgettes
Discover the irresistible charm of **Gluten-Free Beignets de Courgettes**, a French-inspired treat that transforms zucchini into golden, crispy fritters perfect for any occasion! Crafted with gluten-free all-purpose flour, cornstarch, and a hint of Parmesan cheese, these light, flavorful bites are seasoned with fresh parsley and black pepper for a savory, mouthwatering finish. A quick squeeze of moisture from the grated zucchini ensures the perfect texture, while the batter comes together effortlessly with eggs and milk. Fried to perfection in olive oil, these fritters are both crispy and tender on the inside, making them an elegant yet easy appetizer or side dish. Whether you're sticking to a gluten-free diet or simply seeking a unique way to enjoy zucchini, these beignets are sure to impress. Serve them hot with a sprinkle of Parmesan or parsley for added sophistication!
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Recipe Information
Ingredients
- 2 medium zucchini
- 120 grams gluten-free all-purpose flour
- 30 grams cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 large eggs
- 120 milliliters milk
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 60 milliliters olive oil (for frying)
Instructions
Grate the zucchinis using a box grater and place them in a clean kitchen towel. Squeeze tightly to remove as much excess moisture as possible.
In a large mixing bowl, combine the gluten-free flour, cornstarch, baking powder, salt, and black pepper.
In another bowl, beat the eggs and add the milk. Mix this with the dry ingredients until a smooth batter is formed.
Stir in the grated Parmesan, fresh parsley, and the drained zucchini into the batter, ensuring everything is well incorporated.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, carefully drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
Fry the fritters in batches, making sure not to overcrowd the pan. Cook each fritter for about 3-4 minutes on each side, or until golden brown and crisp.
Use a slotted spoon to transfer the beignets to a plate lined with paper towels to drain excess oil.
Serve hot, garnished with additional chopped parsley or a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 6407 mg | 279% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 34.1 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 852 mg | 66% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1260 mg | 27% | |
*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.
