Recipe for Courgette Fritters | Zucchini Cakes

Written by on May 25, 2020 in Gastronomy, Starters

Basket of just fried zucchini cakes or courgette fritters

Courgette fritters, or zucchini cakes, depending on what side of the pond you’re on, are a really easy dish to make. They make for fabulous snacks and are just perfect with a glass of wine. They’re also good paired up with meat dishes or with tapas.

We asked chef Nadia Sammut of the Michelin Star restaurant/hotel La Fenière in Lourmarin, Provence for her favourite zucchini cake recipe. Nadia is famous for her gluten free cooking, so this dish can be made with gluten free flour or ordinary all purposes/plain flour as you prefer. With a glass of rosé – these are quite simply – perfect!

I made these with Nadia in her kitchen in Provence, it was very simple to do, very quick to make. Then we sat outside on her terrace nibbling them straight from the pan. The sun beat down, there was a cool breeze and these delicious little courgette fritters were the perfect southern French appetiser…

Nadia Sammut’s Zucchini cakes for 4 people

3 zucchinis/courgettes
1 onion
1 potato
Tablespoon flour – gluten-free such as rice flour, or plain flour
Small bunch of dill
2 eggs
1 teaspoon baking powder
Olive oil
Salt/pepper

Grate the zucchinis/courgettes. Place in a sieve over a large bowl or saucepan. Salt, and then leave for 20 minutes. Rinse, pat dry with kitchen paper and you’re good to go.

Pop the courgettes with the the grated potato and finely chopped onion into a bowl.

Chop the dill finely and mix it with the beaten eggs, flour, baking powder and seasoning. Mix with the grated vegetables and form the mixture into thin patties.

Heat the olive oil in a non-stick pan and fry the patties until golden brown on both sides.

Serve them hot – these are sure to impress everyone.

You can freeze them for up to 2 months, thaw them and reheat thoroughly.

Read more about La Fenière and Nadia Sammut’s cooking lessons in Provence

More mouth-watering French snacks to make at home

Cheesy gougères – cripsy cheese balloons that are just so more-ish!

Tangy and tasty Tapenade – this olive dish really is the taste of Provence!

Provence style tomatoes – stuffed and herby, like sunshine on your plate!

Related Articles

Pastis Gascon | Gascon Apple Pie

I’d never heard of this apple pie until I visited the beautiful area of Gers, AKA Gascony. Deep in the hear of rural southern France, it’s like the land that time forgot. Rolling hills, vineyards, orchards and lakes, peppered with tiny villages and medieval towns. It’s a land of plenty and famous for its speciality […]

Continue Reading

Recipe for Pissaladière

This delicious Provencal version of pizza is a firm favourite in Nice and the French Riviera.  It’s easy to make at home, is great for a snack or light meal, very moreish and goes well with a green salad or on its own or with a glass of chilled rosé… Ingredients for a Pissaladière for […]

Continue Reading

How to make Tapenade at home

How to make Tapenade at home

Written by on May 15, 2020 in Starters

For me tapenade is a taste of Provence. Crushed olives, piquant tasting and utterly delicious spread onto a piece of bread, perfect with a glass of wine or Pastis. A taste of summer, of sunshine, the spirit of southern France on a spoon. According to food historians, tapenade was born from Romans preserving olives in […]

Continue Reading

Most Expensive Potato in the World is French!

If someone asked you to name the most expensive foods in the world, you might come up with caviar and truffles and that sort of thing. But you probably wouldn’t think of potatoes. And yet there is a type of French potato that is so rare and delicious that it sometimes fetches a whopping $300 […]

Continue Reading

How to make Croissants

How to make Croissants

Written by on February 3, 2020 in Gastronomy

Golden, flaky, buttery croissants… There’s nothing quite like a fresh baked, straight out of the oven, still warm and steaming croissant to make your spirit soar. They’re not super easy to make. It takes time to get it right, and time to chill the ingredients. You might need a few goes before you get it […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top