Zucchini Beignets
This recipe comes from my sister-in-law, who once grated a giant zucchini from her garden, mixed up a batter — au pif — with eggs, flour, milk, and baking powder, and fried golden beignets for a family lunch. A beignet is really just a little vegetable pancake.
After watching everyone devour them, including the kids, I made a note to share this with you. It’s a delicious way to get everyone to eat their vegetables!
Au pif means cooking by feel, or without measuring exactly. I made these and measured the ingredients for you, but keep in mind that the size of your zucchini and the type of flour (see French and Italian Flour) you use will affect the quantities. You may need to add more flour or an extra egg if the batter seems too loose. If the first one doesn’t hold together well, adjust as needed.
Here’s how to make them.
Ingredients
- 1 large zucchini (a pound or a little less), grated
- 2 eggs
- 2 cups all-purpose flour — Francine brand recommended
- 1 sachet (about 2.5 tsp) baking powder
- 1/2 cup milk
- Oil for frying — I use olive oil
Instructions
Grate the zucchini: Grate the zucchini using a box grater.
Make the batter: In a large bowl, whisk the eggs. Add the flour, baking powder, and milk, stirring until smooth. Fold in the grated zucchini. The batter will be thin.
Fry the beignets: Drizzle enough oil to coat the bottom of the frying pan and warm it over medium heat. Once the oil is shimmering, drop spoonfuls of batter into the pan. Flatten slightly with the back of the spoon and fry for 2-3 minutes on each side until golden and crisp.
Adjust: If the beignets aren't holding together, then add a bit more flour to thicken the batter and continue cooking.
Serve: Transfer the beignets to a plate lined with paper towels to absorb any excess oil. Serve them warm with a sprinkle of sea salt.
Zucchini beignets resting on a paper towel with cucumber, chives, olive oil, and sea salt, ready for a first course
You can freeze beignets, but I will also serve them several days in a row and mix up how I serve them — as a main dish, a side, or just one or two leftover beignets to make a delicious first course. They are so good that no one minds seeing them on the menu!
Zucchini beignet with smoked salmon and chive
If you don't have milk — or prefer to skip it — I made these the other day and forgot to add the milk! They were still excellent.
Find it online: https://returntothetable.com/beatrices-zucchini-beignets/