Beignet De Courgette Recipe

Prepare the zucchini

Wash and trim the ends of the zucchinis. Coarsely grate them using the large holes of a box grater. Place the grated zucchini in a large bowl, sprinkle with 1 tsp fine sea salt, toss and let sit for 10 minutes to draw out moisture.

Remove excess moisture

After 10 minutes, gather the grated zucchini in handfuls and squeeze firmly over the sink or a bowl to extract as much liquid as possible. For best texture, press into a clean kitchen towel or cheesecloth and wring until mostly dry (you should remove at least 2–3 tablespoons of liquid). Reserve a small amount of the liquid if desired for the feta sauce.

Lightly sauté (optional)

If the zucchini still seems very wet or watery, heat 1 tsp olive oil in a small skillet over medium heat, add the squeezed zucchini and cook, stirring, 1–2 minutes just to evaporate excess moisture. Cool slightly before combining with the batter.

Make the batter

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch and 1 tsp baking powder. Stir in 2 tbsp grated Parmesan (if using), 2 tbsp chopped dill and 1 tsp freshly ground black pepper. Whisk the egg in a small bowl, then add it to the dry mixture along with 3 tbsp cold sparkling water. Stir until a thick, slightly lumpy batter forms; add a tablespoon more water if too stiff. Fold in the drained zucchini until evenly coated.

Heat the oil

Pour about 1 cup neutral oil into a wide skillet to reach about 1/4–1/2 inch depth. Heat over medium-high until shimmering and a small drop of batter sizzles and rises to the surface, about 350°F (175°C) if using a thermometer.

Fry the beignets

Working in batches (do not overcrowd), drop 1.5 tbsp to 2 tbsp portions of batter into the hot oil using a spoon or small scoop, flattening slightly with the back of the spoon. Fry until golden brown on the first side, about 2–3 minutes, then flip and cook another 2 minutes until crisp and evenly golden. Adjust heat to maintain color without burning.

Drain and season

Transfer cooked beignets to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, sprinkle lightly with flaky sea salt. Keep warm in a low oven (about 200°F / 95°C) on a rack while you finish remaining batches.

While the beignets are frying (or ahead of time), make the sauce. In a blender or using a bowl and immersion blender, combine 100 g crumbled feta, 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil and 1 grated garlic clove. Blend until smooth. If the mixture is too thick, add up to 1 tbsp water (or a little reserved zucchini liquid) to reach a spoonable consistency. Taste and add 1 tsp freshly ground black pepper and adjust lemon or salt if necessary (feta is already salty). Fold in 1 tsp finely chopped dill.

Transfer sauce to a small bowl and refrigerate until serving if making ahead. Re-stir before serving; thin with a drop of water if it has thickened.

Arrange warm beignets on a platter. Spoon or dollop the creamy feta sauce alongside or place in a small bowl for dipping. Garnish with extra chopped herbs and a few lemon wedges for squeezing.

Serve immediately while beignets are still warm and crisp. Leftovers can be kept in the refrigerator and re-crisped in a hot oven or skillet for 5–8 minutes.