Zucchini fritters — beignets de courgettes — are a late-summer classic wherever people plant summer squash in their vegetable gardens. I made some the other day, and they were delicious.
1 large zucchini, grated
1 small onion, diced
3 eggs, beaten
½ cup grated cheese
1 cup milk
2 cups flour
salt, pepper, spices, and herbs
Remember, a U.S. cup is 8 fluid ounces — dry ingredients are measured out by volume, not weight, in the U.S.
Let the batter rest for 20 to 30 minutes. Then use a ladle or big spoon to drop batter into a pan with a little bit of vegetable oil or butter. When the fritters start to brown around the edges, turn them over and finish cooking them on the other side. Drain the fritters on paper towels and keep them warm in the oven while you cook some more.
I had made a lot of fritter batter and I used only half of it to make about a dozen good-size fritters. I put the rest in the refrigerator, wondering if it would freeze well. Then I thought: it's just a cake batter. So I added some more flour and another egg to the remaining batter and baked it in a loaf pan in the oven.
What I wanted was a savory zucchini bread, so I added some spices (turmeric for color, black pepper, cayenne pepper, fennel powder, cumin) and I sauteed a package of smoked pork lardons to mix into the batter. And it worked. It made a moist cake that's good served cold with a glass of wine at apéro time.
The next time I want to make a savory cake, I think I'll make the fritter batter and just bake it as a cake rather than cook it in a frying pan. I'll let you know how it works out.