This recipe is one of the few ways I can get my family to eat zucchini.
Zucchini Fritters (Beignets de Courgettes) serves 6
Source: Provence Cookery School by Gui Gedda and Marie-Pierre Moine
For the Batter:
150 g. flour
1 Tblsp. olive oil
salt and black pepper to taste
2 large eggs
150 milk (or water, to keep it pareve)
1. Sift the flour into a bowl; add 1/2 tsp. salt and a few grinds of pepper.
2. Separate the eggs. Put the white aside, in a mixing bowl.
3. Mix the yolks, the milk, and the oil: add this to the flour. Mix well.
4. Cover the bowl and leave it aside for 2 hours. If your kitchen is cool, it’s OK to leave it at room temperature, but if room temp is hot, keep it in the fridge.
The Zucchini:
1 kg. zucchini, any variety
175 ml. (6 oz) oil. Olive oil is tastiest, but canola, corn, or another oil will do.
1. Dice the zukes.
2. Heat 4 Tblsp. of the oil in a large skillet. Add the chopped zucchini, stir, and cover the pan. Lower the flame and cook for 10 minutes. Stir a few times.
3. Remove the sauteed zukes to a colander and allow them to drain for 1 hour.
4. Beat the egg whites till they form stiff peaks. Fold them into the batter, gently. Make sure to incorporate them thoroughly. Now, gently stir in the drained zucchini. Grate some pepper over this and stir in.
5. Dump any oil left over from frying the zucchini. Wipe the skillet dry and add the rest of the oil. Heat the oil till it shimmers. Fill a quarter-cup measure with the prepared batter and use it to drop 3 to 4 portions into the hot oil. Fry 2-3 minutes, turning once. Remove them from the skillet with a slotted spoon.
Lower the heat if the oil heats up too much and starts smoking. Drain the fritters on kitchen paper. Serve hot.
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