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Le Chaudron recipe
Beignets-araignées de courgette
Zucchini spider fritters
⏱ 40 minServes 6Medium130 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
2zucchini
2whole eggs
4 tbspall-purpose flour
50 g (2 oz)grated cheese
1liter (1 qt) frying oil
1 tspturmeric
- 2 zucchini
- 2 whole eggs
- 4 tbsp all-purpose flour
- 50 g (2 oz) grated cheese
- 1 liter (1 qt) frying oil
- 1 tsp turmeric
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Coarsely grate the zucchini, salt lightly and let stand 15 minutes, then squeeze firmly in a towel to remove as much water as possible.
- In the bowl, mix the zucchini with the eggs, flour, grated cheese and turmeric into a thick batter that holds on a spoon.
- Shape small irregular mounds so the strands of zucchini stick out like spider legs.
- Heat the frying oil in the heavy saucepan to 170 °C (340 °F) and add the fritters in small batches with the slotted spoon.
- Fry 3 to 4 min, turning, until golden and crisp.
- Drain on paper towels, salt lightly and serve hot right away with a yogurt dip.
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