Beignets de Courgette au Chèvre

These crispy courgette fritters are a staple of French summer bistro menus, especially in Provence where courgettes grow in abundance. Paired with creamy fresh chèvre and deep-fried until shatteringly crisp, they make an irresistible late-night snack or casual starter.

Serves: 4

Ingredients

• 500g (1 lb) courgettes (zucchini), coarsely grated
• 1 tsp fine salt (for drawing out moisture)
• 100g (3½ oz) fresh chèvre (soft goat's cheese)
• 2 eggs, beaten
• 80g (⅔ cup) plain flour
• 30g (⅓ cup) Parmesan, finely grated
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Freshly ground black pepper
• Vegetable oil for deep-frying (about 1 litre / 4 cups)
• Crème fraîche and lemon wedges to serve

Instructions

1. Toss grated courgette with salt and leave in a colander 15 minutes. Squeeze firmly in a clean tea towel until very dry — this step is critical.
2. Combine dried courgette, chèvre, eggs, flour, Parmesan, garlic, thyme, and parsley in a bowl. Season generously with black pepper. Mix until a thick batter forms.
3. Heat oil in a deep saucepan to 175°C (345°F).
4. Drop heaped tablespoons of batter into the hot oil — do not overcrowd. Fry 3–4 minutes, turning once, until deep golden and cooked through.
5. Drain on paper towels and season immediately with a pinch of flaky salt.
6. Serve hot with a spoonful of crème fraîche and lemon wedges.

Cook's Notes: The batter can be made 1 hour ahead and refrigerated. Courgettes must be squeezed very dry or the fritters will be soggy rather than crisp. For an extra-crisp crust, substitute 20g of the flour with fine semolina.