Low Sodium Beignets de Courgettes
Indulge in the delicate flavors of **Low Sodium Beignets de Courgettes**, a healthier twist on the classic zucchini fritters. Perfectly light and golden, these savory beignets are crafted with freshly grated zucchini, fluffy batter made from low sodium mineral water, and a hint of black pepper for subtle seasoning. The addition of fresh parsley lends a vibrant herbal note, while a squeeze of lemon over the finished dish brings a refreshing tang. Ideal for anyone watching their sodium intake, these beignets are cooked to crispy perfection in olive oil for a guilt-free treat. Ready in just 35 minutes, they make a delightful appetizer or side dish that’s both wholesome and exquisite. Serve them warm for best results and enjoy a low-sodium dish that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 2 medium zucchini (courgettes)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.75 cup low sodium mineral water
- 1 egg
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup olive oil
- 4 lemon wedges for serving
Instructions
Start by grating the zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure the beignets are not soggy.
In a large mixing bowl, whisk together the flour and baking powder. This dry mix will help give the beignets their signature puff.
In a separate bowl, beat the egg and add the low sodium mineral water. The carbonation in the mineral water helps achieve a light and airy texture.
Slowly pour the egg and mineral water mixture into the flour mixture, stirring gently to combine until smooth. Be careful not to overmix to maintain a light batter.
Add the drained zucchini to the batter along with the black pepper and chopped parsley. Stir gently until all ingredients are well incorporated.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, use a spoon to carefully drop the batter into the hot oil, forming small rounds.
Fry the beignets for about 2-3 minutes on each side or until they are golden brown and crispy. You can transfer them to a paper towel-lined plate to absorb any excess oil.
Serve the beignets warm, garnished with lemon wedges for squeezing over the top to add a fresh, tangy finish.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 12.3 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 137 mg | 11% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1420 mg | 30% | |
*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.
