Beignets de courgettes
Every year, I ask myself, why did I plant so many courgettes? And every year somehow, I do. But a garden without a bounty of courgettes wouldn’t look right, would it? So here is a recipe for you to try “beignets de courgettes”. Easy, extremely moreish and perfect if you have plenty of courgettes in your garden.
Note: this recipe is based on one normal size courgette (if you use 2 double the amount, 3 triple etc… as simple as that).
One courgette grated
100 g of self raising flour
1 tsp of baking powder
50 g of blue cheese (cheddar works too)
One spring onion finely chopped
One egg (medium size)
Vegetable oil to dip fry
Start by sifting baking powder and flour. Then add your grated courgette, cheese, spring onion and egg and mix to a batter consistency.
If you have a dip fat fryer use it for this recipe. I don’t, so I use a wok and do my dip fry in that.
Also, make sure to have a tray lined with tissue paper to soak the excess oil.
I always start by dropping a little bit of my batter in the oil to see if it’s hot enough. You’ll know it is if it floats on the surface and starts browning. At that stage, turn the temperature right down otherwise your fritters will turn dark brown but will not necessarily be cooked inside.
Now that your oil is at the right temperature, you can start cooking your courgettes fritters. Use a tsp if you want small bites and a tbsp for bigger morsels. Dip 4 to six spoons at a time so your oil doesn’t drop in temperature. Your beignets de courgettes will be cooked when they start browning on the outside.
That is all!
Serve hot with some dips of your choice. I like mine wrapped in a salad leaf and dipped in sweet chilli sauce.
Here is another yummy recipe with courgettes published last year “courgettes souffle”