In this roundup, you’ll find 20 classic and modern French appetizer recipes that are ideal for apéro hour, dinner parties, holidays, and casual get-togethers. Each recipe links directly to the full instructions, making it easy to build a beautiful appetizer spread, whether you’re planning ahead or hosting at the last minute. Many of these French hors d’oeuvres are make-ahead friendly, easy to scale for a crowd, and guaranteed to impress guests with minimal effort.

Whether you’re putting together a charcuterie board, hosting a festive holiday gathering, or simply enjoying pre-dinner drinks with friends, these French appetizer ideas will help you entertain like the French. 

Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite!

French Chicken Liver Mousse (Mousse de Foie de Volaille)

Silky, rich, and surprisingly approachable, this French chicken liver mousse is a timeless apéritif spread that feels instantly luxurious. Whipped until ultra-smooth and delicately seasoned, it delivers a mild, buttery flavor that even liver skeptics tend to love. Perfect for stress-free hosting, it can be made ahead and served straight from the fridge with toasted baguette, crackers, or alongside a cheese board for an effortlessly chic start to any gathering.

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French Cheese Puffs (Gougères)

Light, golden, and topped with melty cheese, Gougères are the ultimate French bite-sized appetizer. These airy cheese puffs bake up crisp on the outside and tender inside, making them irresistibly warm from the oven. Ideal for cocktail parties and holiday hosting, they pair beautifully with wine and can be prepped ahead and frozen: a host’s secret weapon for last-minute entertaining!

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Smoked Salmon Cream Cheese Tarte Soleil

This Smoked Salmon Tarte Soleil is a true showstopper that looks far more complicated than it is. Flaky puff pastry is layered with cream cheese and smoked salmon, then twisted into elegant pull-apart rays that guests can tear and share. Perfect for festive entertaining, it delivers bold flavor, visual impact, and minimal effort – exactly what you want in a holiday appetizer.

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French Antillean Cod Fritters (Accras de Morue)

Crispy on the outside and tender inside, Accras de Morue bring bold Caribbean flavors to your appetizer spread. These bite-sized cod fritters are fragrant with herbs and spices, making them perfect for lively gatherings and cocktail parties. Serve them hot with a dipping sauce for an appetizer that’s guaranteed to disappear fast and spark conversation.

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Gruyère Cheese Twists (Torsades au Fromage)

Flaky, cheesy, and delightfully crisp, these Gruyère cheese twists are a classic French apéro snack that everyone loves. Made with puff pastry and nutty Gruyère, they come together quickly and bake into golden, savory straws perfect for nibbling. Ideal for casual hosting, wine nights, or holiday parties, they’re easy to make in advance and always a crowd-pleaser.

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Classic French Salmon Rillettes

These French salmon rillettes are a refined yet approachable appetizer that feels right at home on any entertaining table. Combining flaky poached salmon and smoked salmon with creamy crème fraîche, fresh herbs, and citrus, they strike the perfect balance between rich and refreshing. Serve them with crusty bread or crackers for a make-ahead spread that elevates brunches, dinners, and apéro hours alike.

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Stuffed Mushroom Caps with Pork And Brie (Champignons Farcis)

Savory, cheesy, and packed with flavor, these French-style stuffed mushrooms are made for entertaining. Tender mushroom caps are filled with seasoned pork, creamy Brie, and herbes de Provence for perfectly balanced bite-sized appetizers. They’re easy to prepare, bake beautifully, and work equally well for cocktail parties or cozy dinner gatherings.

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Sardine White Bean Cakes (Croquettes de Sardine)

These sardine and white bean croquettes are a delicious nod to French coastal cuisine. Crisp on the outside and creamy inside, they’re packed with savory flavor while still feeling light and satisfying. Perfect as finger food or part of an apéro spread, they’re a great way to introduce guests to sardines in an approachable, crowd-friendly way.

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Eggplant Caviar Dip (Caviar d’Aubergine)

Smoky, creamy, and deeply flavorful, this French eggplant caviar dip is a staple of summer apéro tables. Made with roasted eggplant, garlic, and fresh herbs, it’s naturally elegant and wonderfully versatile. Serve it with toasted bread or crackers for a make-ahead appetizer that pairs beautifully with chilled wine and relaxed entertaining.

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Roasted Red Pepper Dip from Provence (Poivronade)

Bursting with sunny Mediterranean flavors, poivronade is a Provençal roasted red pepper spread that brightens any appetizer table. Blended with Feta cheese, nuts, and fresh herbs, it’s creamy, savory, and perfect for dipping or spreading on crostini. A fantastic choice for casual hosting, picnics, or outdoor apéro gatherings.

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French Egg Salad

This French-style egg salad offers a lighter, more refined take on a classic favorite. With chunky eggs, tangy cornichons, capers, and fresh herbs, it’s full of texture and bright flavor. Spoon it onto toast points or crackers for an easy appetizer that feels bistro-inspired and ideal for effortless entertaining.

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Brie en Croûte

Warm, gooey, and irresistibly festive, Brie en Croûte is a French entertaining classic that always steals the spotlight. Wrapped in puff pastry and baked until golden, the molten Brie is elevated with sweet and savory toppings like honey, nuts, and fruit. Perfect for holiday parties and special occasions, it’s simple to assemble yet guaranteed to impress.

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Sardine and Cream Cheese Rillettes

Creamy, savory, and deeply nostalgic, these sardine rillettes are a French apéro essential. Blended with cream cheese and seasonings, they transform humble canned sardines into a rich, spreadable appetizer that’s perfect for sharing. Serve with crusty bread for a flavorful, budget-friendly addition to your appetizer lineup.

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Eggplant Toasts with Goat Cheese and Walnuts

These eggplant toasts with goat cheese and walnuts are simple, elegant, and full of Mediterranean flair. The tender roasted eggplant pairs beautifully with tangy cheese and crunchy nuts, making them ideal for light entertaining. Perfect as a vegetarian appetizer, they’re easy to assemble and look stunning on a serving platter.

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French-Style Deviled Eggs (Oeufs Mimosa)

A timeless party favorite, French deviled eggs ( known as œufs mimosa) are creamy, comforting, and always welcome. The filling is gently seasoned with Dijon mustard and herbs for a distinctly French twist. Easy to prepare and endlessly snackable, they’re perfect for buffets, picnics, and festive gatherings.

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French-Style Zucchini Fritters (Croquettes de Courgette)

Golden and crisp, these zucchini fritters are a delicious way to highlight seasonal vegetables in appetizer form. Studded with Gruyère cheese and aromatics, they’re tender inside with just the right crunch. Serve them warm for summer entertaining, brunch spreads, or casual cocktail parties.

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Swiss Chard Pancakes (Farçous)

Hailing from rural France, Farçous are rustic Swiss chard pancakes that make for wonderful finger food. Packed with greens and herbs, they’re savory, satisfying, and perfect for relaxed hosting. Serve them warm or at room temperature, making them an excellent make-ahead option for casual gatherings.

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Ham Cheese & Olive Bread (Cake Salé)

This French savory loaf is a staple of informal entertaining and apéro spreads. Studded with ham, cheese, and olives, it’s hearty, flavorful, and easy to slice into bite-sized pieces for guests to graze on. Ideal for make-ahead hosting, picnics, and buffet-style meals. (You can find another version of it on my Substack too!)

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Spinach and Cheese Quiche

Rich, creamy, and endlessly versatile, this spinach and cheese quiche is a French classic that works beautifully as an appetizer. Cut into small squares or thin slices, it’s perfect for serving at room temperature. A great make-ahead option for brunches, cocktail parties, or light entertaining. 

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Baguette Flambée

This is a recipe available on my Substack “A Table in France” for paid subscribers.

Inspired by the beloved tarte flambée, this baguette appetizer delivers big Alsatian flavor with minimal effort. Crispy baguette slices are topped with crème fraîche, smoky lardons, and sweet onions, then baked until golden. Ideal for casual hosting, it’s quick to assemble and perfect for sharing straight from the oven.

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The post French Appetizer Recipes appeared first on Pardon Your French.

Whether you’re building a charcuterie board or hosting a holiday dinner, this elegant appetizer always impresses and is absolutely irresistible on warm toast or fresh sliced baguette.

What Is Chicken Liver Mousse?

Chicken liver mousse is a smooth, spreadable preparation made from cooked chicken livers blended with butter, cream, aromatics and a splash of brandy or cognac. Unlike pâté, which can be dense or coarse, mousse is whipped to a light, velvety texture, then pushed through a strainer for extra refinement.

In French cuisine, it’s served chilled with toasted baguette, cornichons, or on charcuterie boards.

For home cooks, it’s an impressive make-ahead appetizer perfect for holidays or dinner parties.

Why You’ll Love This Chicken Liver Mousse

• Restaurant quality, made at home: This is classic French technique but with simple, accessible ingredients.
• Silky, melt-in-your-mouth texture: Thanks to butter, cream, and proper blending.
• Beautiful make-ahead appetizer: Keeps for days (especially with a butter seal).
• More approachable than you think: Soaking the livers overnight mellows the flavor and softens any bitterness or irony blasts.
• Perfect for charcuterie lovers: A luxurious spread to elevate your cheese board.

Ingredients needed for Chicken Liver Mousse

• Chicken livers. We need 1lb (450g) fresh chicken livers for this recipe. I recommend you remove any fatty bits or connective tissues with a sharp knife, so the livers are as lean and tender as possible once cooked.
• Milk. The fresh chicken livers are soaked in milk overnight before cooking. This simple step serves several purposes: it softens any bitterness and reduces the strong aroma of the livers, while the gentle acidity in the milk helps tenderize their texture. During the soak, the livers also release excess blood: you’ll notice the milk turning slightly pink by morning. The result is cleaner, more evenly colored livers that produce a paler, more elegant-looking liver mousse.
• Butter. We use butter three times: first for pan-frying the chicken livers. Second when mixing the mousse to achieve a rich, silky, spreadable texture. The butter must be soft before blending, so be sure to take it out of the fridge about an hour ahead to bring it to room temperature. And finally, we use some to create a seal (or butter cap) on top of the mousse to preserve it longer.
• Shallots, garlic, and thyme. These aromatics form the flavourful backbone of the mousse, adding depth and subtle sweetness.
• Cognac. A generous splash of cognac is used to deglaze the pan after searing the chicken livers and sautéing the shallots and garlic. It lifts all the caramelized bits from the bottom of the pan and lends a gentle sweetness and complexity to the mousse.
• Heavy Cream. We add a quarter cup of heavy cream just before blending the mousse. This helps create a creamy, airy texture. 
• Seasonings. Along with salt and pepper, we add ginger and nutmeg for warmth and depth, plus a touch of piment d’Espelette for a mild heat. Piment d’Espelette is easy to find in France and available in some specialty shops in the UK and US. If you can’t source it, paprika makes a good substitute.

Equipment needed:

• Food processor, blender or hand blender. You need a powerful processor or blender to mix the mousse. I use a hand blender with all the ingredients placed in a shallow bowl, but a processor works perfectly. The mousse needs to be mixed to a silky-smooth consistency.
• Fine-mesh strainer. Once the mousse is mixed, it gets passed through a fine-meshed strainer to discard of any bits and to achieve an extra-smooth texture.

How to Make Chicken Liver Mousse (Step-by-Step)

Here is a quick rundown of the recipe. You can find all the ingredients list and detailed instructions in the recipe card at the end.

• Soak overnight and prep the livers. Place the chicken livers in milk to soak overnight, to mellow their flavors. The next morning, pat dry and trim off any fat or connective tissues.
• Sear the Livers. Cook the livers in a pan with butter until browned outside but still slightly pink inside. Transfer to a bowl or a food processor.
• Cook the Aromatics. In the same pan, sauté the shallots, garlic, and thyme until translucent. Deglaze with cognac scraping up the browned bits. Reduce until only about 1 tbsp liquid remains.

• Blend the Mousse. Add the shallot mixture to the livers (in a bowl or food processor). Add butter, cream, spices and blend until completely smooth.
• Strain for Silkiness. Push the mixture through a fine mesh sieve into a bowl. This step gives you that professional, cloud-like texture.
• Chill the Mousse. Transfer to small jars or a serving dish, pressing gently to avoid air bubbles.
  Chill at least 1 hour before serving.

• Optional: Add a Butter Seal. Melt the remaining butter, let it cool, and skim off the milky solids. Pour a thin 2–3 mm layer of clarified butter over the mousse. This extends the fridge life from 24 hours to 4–5 days.

Frequently Asked Questions

What’s the difference between chicken liver pâté and chicken liver mousse?

French Pâté can be coarse or rustic, depending on how it’s chopped, or dense as made with more fat (either butter or lard). Mousse is ultra-smooth and whipped, with a lighter texture thanks to cream and more thorough blending.

What can I substitute the cognac with?

You use the cognac to deglaze the pan and add that signature sweetness and depth to the mousse. You can use Brandy, Bourbon or sherry if that’s what you have on hand. As non-alcoholic subs, you can use chicken stock.

Is the butter seal necessary?

You don’t have to, but it’s helpful. Without butter seal, your mousse lasts about 24 hours, which works great if you’re serving it right away. With a butter seal, it keeps 4-5 days in the fridge. It also gives your mousse a beautiful, classic French hook.

What pairs well with chicken liver mousse?

Cornichons are the classic match. Their crisp bite and tangy acidity cut through the richness beautifully. You can also pair it with mustard, pickled vegetables (pickled onions are great here!), or sweet preserves.

I hope you’ll enjoy this Chicken Liver Mousse recipe as much as I do! If you have any questions, feel free to leave a comment. 

More French appetizers recipes

• Gruyère Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes (Rillettes de Saumon)
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Ham, Cheese and Olive Bread (Cake Salé Jambon Fromage)
• Sardines and Cream Cheese Rillettes (Rillettes de Sardines)
• Eggplant Caviar Dip (Caviar d’Aubergines)
• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)

Chicken Liver Mousse

Print Recipe

Serves: About 2 cups Prep Time: 20 Minutes Cooking Time: 7 Minutes 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound (450g) chicken livers
3 cups (750ml) whole milk
6oz (170g) unsalted butter, at room temperature, divided
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
2 sprigs fresh thyme, stemmed
¼ cup (60ml) cognac or brandy
½ tablespoon piment d’Espelette (or paprika)
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground ginger
¼ tsp grated nutmeg
1/4 cup heavy cream (35% m.f.)

Instructions

1. Place chicken livers in a large bowl and cover with milk. Soak overnight in the fridge. This helps clean the livers and mellow down the irony taste.
2. The next day, strain the livers and pat them dry with paper towel. With a sharp knife, remove any connective tissues and fatty bits.
3. In a large frying pan over medium heat, melt 2 tablespoons (1oz/28g) butter. Add the livers and pan-fry about 3 minutes, until browned on all sides but still a little pink in the middle. Place the warm cooked livers in a food processor (or large bowl if you're using a hand blender). Set aside.
4. In the same pan, cook the shallots and garlic with the thyme for 3-4 minutes, until the shallots are translucent and tender. Add the cognac to deglaze: scrape the bottom of the pan to release any brown bits. Let the liquid simmer until it reduces to about 1 tablespoon (15ml).
5. Pour the shallot mixture into the food processor with the livers. Add the piment d’espelette, salt, black pepper, ginger, nutmeg, 3oz (85g) butter and the heavy cream. Blitz until super smooth.
6. Pass the liver mousse through a fine sieve into a large bowl, to remove any remaining lumps and bits. This part does take a little time and patience, but the end product will be extremely smooth.
7. Transfer the mousse into a serving bowl or small ramekins. Use a small spoon to gently push the mousse into the bowl/jars to avoid any air holes. Cover with plastic film and set in the fridge about 1 hour before serving.
8. Optional: While the mousse sets, melt 2oz (57g) of butter in a sauce pan. Once melted and cooled down, discard the milky-colored butter (floating on top), keeping only the clarified butter. Pour a layer of butter on top of the mousse, covering completely with a 2-3 mm layer of butter. Refrigerate until firm, well-chilled. The layer of butter forms a sealing cap, helping keep the mousse longer: 24h without a butter cap, 4 to 5 days with a butter cap, in the fridge.

The post Chicken Liver Mousse appeared first on Pardon Your French.

Whether you’re making lunch for yourself or feeding a crowd, this recipe delivers big flavor with very little fuss.

I’m very excited to share one of my absolute favorite French classics with you today: a simple, flavorful French egg salad that I make constantly. It’s a no-fuss recipe, but don’t let that fool you—it’s bursting with bold, briny, herby goodness.

This version is how we typically enjoy it in France: creamy and chunky, with all the right accents—think sharp Dijon mustard, crunchy cornichons, and punchy little capers. It comes together in about 20 minutes, with just a bit of chopping and no fancy steps.

I especially love making this in the spring and summer, when green onions and fresh herbs are at their best. It’s light, fresh, and perfect for picnics, lazy lunches, or as a chic little starter on toast.

What is a French Egg Salad?

The French version of egg salad avoids overly creamy or overly sweet ingredients (like sweet relish) focusing instead on balance, acidity, and fresh herbs. It traditionally features eggs, mayonnaise, Dijon mustard, cornichons (small French dill pickles) and capers. 

It’s the kind of dish you’ll find on a Parisian café menu, served as a starter with a slice of good bread. It is also popular in “bouillons” – those traditional French eateries known for no-frill meals at low prices.

That said, it’s just as lovely tucked into a sandwich, spooned over toast, or packed into a picnic basket for a sunny day outdoors. It’s elegant, simple, and deeply flavorful—perfect with a glass of chilled white wine.

Ingredients you need for this French Egg Salad recipe

• Eggs. You need 5 large eggs for this recipe.
• Mayonnaise. After testing the recipe several times, I find the perfect ratio is 1 tablespoon of mayonnaise for 1 egg. This yields a creamy texture, without overpowering the other ingredients. So, you’ll need 5 tablespoons of mayonnaise for this recipe.
• Dijon mustard. A must! One tablespoon of Dijon mustard gives a tangy kick and a signature French flavor to this egg salad.
• Green onion. One green onion sliced finely adds a nice tang and crunch.
• Cornichons. These tart, pickled cucumbers are much smaller than your average American pickle. They are very popular in France and can be found in most grocers. In the US, you can find them near mustards and mayonnaises. I recommend the Maille brand. They add such a nice acidity and crunch!
• Capers. For briny sharpness!
• Seasonings. This egg salad is seasoned with salt, black pepper and pinch of smoked paprika. I love the hint of smokiness from the paprika, which cuts through the richness of the mayonnaise dressing. As another option, a pinch of curry powder is delicious too.
• Fresh Herbs. I love a mix of fresh parsley and chive, but feel free to swap for other fresh herbs like basil, dill, chervil or tarragon when in season. About 4 tablespoons of herbs add a great amount of freshness that makes this egg salad feels on the lighter side.

Frequently Asked Questions

Can I prepare it ahead?

Yes, this salad is actually even better when it sits in the fridge for 1 or 2 hours. It allows for all the flavors and textures to set, and for the salad to be well chilled. Make sure it is packed in an airtight container.

This egg salad lasts for up to 3 days in the fridge.

Can I use other fresh herbs?

Yes absolutely. Parsley and chive are traditionally used in this salad, but feel free to use other herbs, as long as they’re fresh. Dill, basil and tarragon work especially well here!

How to serve this egg salad?

In France, this egg salad is usually enjoyed as a small starter, but I must say my favorite way to enjoy it is in a baguette with juicy slices of tomatoes. You can also enjoy it on crisp toasts, as an open-faced sandwich on soft Pain de mie or rye bread, on rice crackers, in lettuce wraps or as a small side with celery and carrot sticks.

Do you have a favorite way to enjoy egg salad? Feel free to share it in the comments!

I hope you’ll love this classic French Egg Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers
• Authentic Niçoise Salad
• Warm Goat Cheese Salad

French Egg Salad

Print Recipe

Serves: 2-4 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

5 large eggs, at room temperature
5 tbsp (70g) mayonnaise
1 tbsp (14g) Dijon mustard
1 green onion, finely chopped
5 cornichons, chopped
1 tbsp brined capers, drained
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika
2 tbsp fresh parsley, stemmed and finely chopped
2 tbsp fresh chive, finely chopped

Instructions

1. Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch (2,5cm) and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water.
2. In a large bowl, combine the mayonnaise, Dijon mustard, chopped green onion, chopped cornichons, capers, salt, black pepper, paprika, parsley and chive. Stir to combine.
3. Peel the eggs and chop them roughly. I like to keep larger chunks. Add the chopped eggs to the dressing and stir gently until they’re just coated. Do not over stir. Taste and adjust seasoning if needed (salt, pepper, paprika).
4. Cover and chill for at least 15 minutes before serving. Enjoy with baguette, toasted bread slices or in lettuce wraps.

The post French Egg Salad appeared first on Pardon Your French.

Known as Accras de Morue, these Antillean cod fritters have tons of flavor and the best texture! Crispy on the outside, light and fluffy on the inside, they’re irresistibly delicious and always a hit when I serve them.

I love how the salted cod pairs with fresh herbs, crunchy spring onions, and warm spices—it’s a true taste of the French Caribbean. If you’re a fan of bold, briny flavors like olives, capers, anchovies, and of course salted cod, this recipe will win you over in no time!

Best of all, these fritters are incredibly easy to make, making them perfect for parties, snacks, or a flavorful side dish. Give them a try (and let me know how they turned out!), and they might just become your new favorite too!

What Are Accras de Morue (Cod fritters)?

Accras de Morue are traditional Caribbean fritters made from salted cod, herbs and spices, then deep-fried to golden perfection. They are commonly enjoyed as an appetizer or snack and are especially popular at social gatherings and street food markets in the French Antilles.

In Brittany, as in many regions of France, we are fortunate to have numerous Antillean restaurants, often run by people from Guadeloupe, Haïti and Martinique, who have settled in mainland France. As a result, dishes like Accras de Morue, Poulet Boucané, and Boudins have become well-known and appreciated by many French diners. It’s actually very common to find an Antillean food truck or stand at any French market, selling these delicious crunchy fritters.

Thanks to Brittany’s strong fishing heritage and the abundance of affordable salted cod—a staple ingredient in my region—Accras de Morue are a favorite to prepare when hosting guests for drinks and snacks.

They’re crispy, tasty, real crowd-pleasers! A perfect blend of Caribbean tradition with Brittany’s love of seafood.

Ingredients you’ll need for Cod fritters

These little cod fritters come together swiftly and easily, but they do require some planning ahead since the salted cod needs to soak for at least 12 hours. Here is a detailed look at the ingredients you’ll need for this recipe.

• Salted Cod – The star of the dish, salted cod is preserved by drying and salting, which intensifies its flavor. Be sure to soak it in fresh, cold water for at least 12 hours, changing the water periodically (every 4hrs) to remove the excess salt.
• Rosemary & Garlic – These aromatics are used to create a flavorful broth to cook the cod. Rosemary brings an earthy, slightly piney flavor, while garlic infuses a rich, savory taste.
• Flour – The base of the fritter batter, giving structure and crispiness to the fritters. All-purpose flour works best here.
• Salt, Black Pepper & Cayenne – These 3 simple seasonings are used to flavor the fritter batter. Be sure to have a light hand with the salt: the cod is already salty, so no need for a lot of salt in the batter.
• Baking Soda & Baking Powder – The combination of both baking soda and powder help achieve a light, puffy texture with a crisp outer layer.
• Eggs – We need two large eggs to bind the fritter dough together. Make sure your eggs are at room temperature.
• Milk – Helps create a smooth, well-blended batter while adding richness. I recommend whole milk for the best texture, but 2% m.f. works well too.
• Onions – I like to use a mix of sweet onion and spring onions. They add a slight sweetness, some tang and a bit of crunch, balancing the salty cod.
• Fresh Parsley – A fresh, bright herb that adds color and a touch of peppery freshness to the fritters.
• Oil – The oil is used for frying the fritters. A neutral oil like vegetable, canola, or peanut oil is ideal, as it has a high smoke point and won’t overpower the flavors.

Step-by-Step Instructions

1. Desalt the cod. Since salted cod is heavily salted for preservation, you need to remove excess salt before cooking. Rinse the cod and let it soak for at least 12 hours (up tp 24 hours), changing the water every 4 hours.
2. Cook the cod. Boil the cod in an aromatic broth, drain and shred with a fork.
3. Prepare the batter. Combine the flour, baking powder, baking soda, salt, black pepper and cayenne pepper. Add the eggs and milk, followed by finely chopped onion, spring onions, and parsley and mix until you get a thick batter. Fold in the shredded cod.
4. Fry the fritters. Using a spoon, drop small portions of batter into the hot oil and fry for about 3-4 minutes until golden brown.

Frequently asked questions

Can I use fresh cod instead of salted cod?

Yes, but salted cod adds a unique flavor and firmer texture. If using fresh cod, lightly salt it before incorporating it into the batter.

Where can I find salted cod?

Most grocery stores keep salted cod either in the fresh fish section (sometimes in baskets, out in the open) or packaged in the refrigerator. They’re much more common to find than you may think!

Can I make these fritters ahead of time?

Yes! You can prepare the batter in advance and refrigerate it for up to 12 hours. For best results, fry just before serving.

Can I bake these instead of frying?

Frying gives the fritters their signature crispy texture. The oven doesn’t work here.

How long do these cod fritters keep?

I recommend enjoying them fresh, but Accras de morue keep well in the fridge for 2 to 3 days, stored in an airtight container. To reheat, bake for 10-15 minutes at 180°C (350°F) to reheat through.

You can also freeze them for up to 2 months. Let them thaw in the fridge overnight, and reheat for for 10-15 minutes at 180°C (350°F) in the oven.  

What dipping sauces go well with Accras de Morue?

Traditionally, you serve cod fritters with a Creole sauce (I like this recipe from Serious Eats), garlic aioli, or a spicy chili sauce.

Cooking tips:

• Soaking the salted cold to remove excess salt is essential in this recipe. You can’t skip this step or the fritters will frankly taste awful.
• For best results, the milk and eggs you use for the batter need to be at room temperature. Take them out of your fridge about 30 minutes before you start.
• Like most fritters, these Accras de Morue are best enjoyed freshly made and still warm.

I hope you’ll love these cod fritters recipe as much as I do. Serve with a well-chilled rum punch for an authentic island experience!

More French Appetizers recipes to make

• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)
• Sardine White Bean Cakes (Croquettes de Sardine)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Deviled Eggs (Oeufs Mimosa)
• French-Style Zucchini Fritters (Croquettes de courgettes)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Roasted Red Pepper Dip from Provence (Poivronade)
• Gruyère Cheese Twists (Torsades au Fromage)
• Swiss Chard Pancakes (Farçous)

French Antillean Cod Fritters (Accras de Morue)

Print Recipe

Serves: 15 fritters Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

10oz (about 300g) salted cod
3 sprigs rosemary
1 garlic clove, peeled and cut in half
½ tsp dehydrated garlic / garlic powder
1 1/4 cup (150g) all-purpose flour
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ tsp baking powder
¼ tsp baking soda
2 large eggs, at room temperature
1/3 cup + 1 tbsp (100ml) whole milk, at room temperature
1 medium onion, peeled and diced
4 spring onions, finely chopped (white and green parts)
3 sprigs fresh parsley, stemmed and chopped
Frying oil (ie. canola or vegetable oil)

Instructions

1. The day before, rinse the salted cold under cold water, place in a large bowl submerged with cold water and let soak for at least 12 hours, changing the water every 4 hours, ideally.
2. The next day, fill a medium pot with about 4 cups of water. Add the rosemary, garlic clove and dehydrated garlic. Place on the stove on medium high and bring to a boil. When the broth is boiling, add the cod and simmer for 20 minutes. Drain and shred the cod with a fork.
3. In a large mixing bowl, combine the flour, salt, black pepper, cayenne pepper, baking powder and baking soda. Whisk in the eggs and milk until well combined. You should have a pancake batter consistency. Mix in the chopped onions, fresh parsley and shredded cod.
4. Fill a large pot with frying oil (at least 2-inch high) and heat up the oil. To test if the oil is at a proper frying temperature: Place the handle of the wooden spoon in the oil. The oil is ready when a fair number of bubbles begin to appear around the tip of the handle. You want the oil hot, but not scorching, or you’ll cook the outside of the fritter and the inside will still be raw.
5. Line a plate with paper towel.
6. Using a cookie scoop (or two tablespoons), drop about 1 tablespoon-sized balls of fritter dough in the oil and cook for 3-4 minutes until evenly browned on both sides. Immediately transfer cooked fritters onto the paper towel-lined plate, and sprinkle with additional salt (optional).
7. Work your way in small batches – do not fill the pot with more than 3-4 fritters at a time or it will slow down the cooking process.
8. Enjoy immediately.

The post French Antillean Cod Fritters (Accras de Morue) appeared first on Pardon Your French.

This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.

An easy mushroom appetizer recipe for the Holidays

As the holiday season nears, I’m thrilled to share a beloved French twist on a classic appetizer: Champignons Farcis, or stuffed mushroom caps. These little bites are as charming as they are delicious—filled with savory pork, melted cheese and fragrant herbs, making them a must-have for your festive gatherings.

In France, stuffed mushrooms have a cozy place in our culinary hearts. They are often served at bistro tables or as part of holiday spreads. They come with so many stuffing options, be it ground meat, cheeses of all kinds, nuts and more. But one of the most popular versions is by far this one – using Paris mushrooms with a mix of ground pork and cheese.

France is home to the iconic Champignon de Paris, a variety of white button mushroom cultivated since the 17th century in the underground limestone quarries of Paris. These mushrooms are perfect for stuffing : they have a mild, earthy flavor that pairs beautifully with savory fillings.

Here, I’ve selected a classic French combination: juicy ground pork, creamy Brie, and the unmistakable aroma of Herbes de Provence. The stuffed mushrooms are sprinkled with breadcrumbs just before baking to create that irresistible, golden crunch on top. Then, they bake in a hint of chicken broth, keeping them perfectly moist as they cook. 

Best of all, these mushrooms are easy to make ahead and reheat, so whether you’re hosting a crowd or attending a potluck, you’ll have a dish that’s sure to delight!

Ingredients you’ll need for this Stuffed Mushroom Caps recipe

I love how this recipe captures the heart of French cuisine: simple ingredients that bring out each other’s best qualities. Here is a detailed look at the ingredients you need for this recipe. 

• Paris mushrooms, also known as white button mushrooms. Their round shape and slightly hollow interior make them perfect for stuffing, as they hold the filling beautifully. Here we are keeping the stems! They get chopped finely, cooked and mixed into the stuffing.
• Extra virgin olive oil. 3 tablespoons (45ml) of olive oil is needed throughout the recipe: 1. to quickly stir fry the garlic, shallot and mushroom stems, 2. To coat the mushroom caps and 3. To drizzle over the stuffed mushrooms right before baking, to help develop a nice crust.
• Garlic & Shallot (or red onion): 2 garlic cloves and a shallot create the savory base of the stuffing.
• White wine: Although optional, I like to add 2 tablespoons (30ml) of white wine to help cook the mushrooms stems, adding flavour and keeping them moist.
• Ground pork: This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork.
• Fresh parsley: Chopped fresh parsley adds a burst of fresh taste that lifts the richness of the pork and cheese. You can opt for flat-leaf or curly parsley.
• Herbes de Provence: This dried herb blend, including thyme, rosemary, oregano and savory, adds a signature taste to the stuffing. Don’t skip it! You can find Herbs de Provence sold in most grocery stores in the US & Canada in the spice aisle.
• Brie: Creamy, mild Brie is the cheese of choice for these stuffed mushrooms. This cheese pairs beautifully with the savory pork and herbs and melts beautifully.
• Breadcrumbs : We’re using breadcrumbs in the stuffing and to top the stuffed mushrooms. Choose unseasoned breadcrumbs, ideally.
• Chicken stock: ½ cup (120ml) of chicken stock is poured on the bottom of the baking dish. This helps keep the mushroom moist while adding extra flavor! Ideally, opt for a low-sodium chicken stock.

As for the cooking equipment, prepare a baking dish that’s large enough to host your 12 mushroom caps.

Frequently Asked Questions

What are the best mushrooms for stuffing?

Paris mushrooms (also called white button mushrooms) are commonly used for making “Champignons Farcis” in France. They are great for this recipe because of their size and shape, which keeps really well when baking. But you can use cremini mushrooms or even large portobellos, especially for larger servings.

Can I substitute Brie for another cheese?

Although I think Brie brings delicious flavor and a unique creamy texture to the stuffing, yes you can. You can try goat cheese for a different flavor profile, or even shredded mozzarella or cheddar for a milder taste.

Can I make this recipe ahead?

Yes, absolutely! This recipe is actually very easy to make ahead, which makes it perfect for when hosting guests or preparing for a large gathering. You can prepare the filling and stuff the mushrooms up to a day ahead. Cover the stuffed mushrooms with plastic film and place them in the fridge. When ready to serve, take them out of the fridge and bake them as per the instructions.  

How do I store and reheat stuffed mushrooms?

You can place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (180°C) oven for about 10 minutes or until heated through.

Can I freeze stuffed mushrooms?

While I think these stuffed mushrooms are best served fresh, you can freeze them unbaked. To do so, arrange the stuffed caps on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, add a few extra minutes to the baking time without thawing.

Audrey’s tips for Perfect Stuffed Mushroom Caps

• Choose fresh mushrooms: Look for firm, plump mushrooms with closed caps for the best texture.
• Don’t overmix the pork stuffing: Overmixing ground meat often results in a tough, hard-to-chew texture. Instead, you should mix the stuffing ingredients with your hands until just combined.
• Prefer unseasoned breadcrumbs: I prefer unseasoned breadcrumbs to add to the stuffing, and add my own seasonings (salt, pepper, herbs). That way, I can control the saltiness and flavors of the final recipe.
• Adjust seasoning to taste: Shallot, garlic, Herbes de Provence, fresh parsley, salt and pepper add plenty of flavor. But feel free to adjust these seasonings to suit your preferences.
• Don’t skip the chicken stock: I like to add about ½ cup (120ml) of chicken stock at the bottom of the dish just before popping the stuffed mushroom caps in the oven. This small amount of broth helps the mushrooms stay tender and flavorful without becoming dry.
• This recipe yields 12 stuffed mushrooms. You can easily double, or even triple this recipe to feel a larger crowd.

These Stuffed Mushroom caps make the perfect bite-sized treats for any party. They are great as an appetizer or even a side dish at a holiday feast. You can seve them with charcuterie boards, fresh salads, or roasted vegetables, making them an excellent addition to any holiday spread.

I hope you’ll enjoy this recipe as much as I do! If you have any questions, please leave a comment.

More French appetizer recipes to try: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Roasted Red Pepper Dip (Poivronade)
• No-knead Overnight Focaccia
• Gruyère Cheese Twists (Torsades au fromage)
• Sardine White Bean Cakes (Croquettes de Sardines) 

Stuffed Mushroom Caps with Pork and Brie

Print Recipe

Serves: 12 mushrooms Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

12 whole fresh Paris mushrooms (also known as white button mushrooms)
3 tbsp (45ml) Extra virgin olive oil
1 shallot, peeled and diced (or 1 small red onion)
2 cloves garlic, peeled and minced
2 tbsp (30ml) dry white wine (or chicken stock)
7oz (0.44lb/200g) ground pork
1 tsp salt
½ tsp freshly ground black pepper
½ tbsp Herbs de Provence
2 tbsp fresh parsley, chopped
1 large egg, at room temperature
3 tbsp (22.5g) breadcrumbs
About 2oz (55g) Brie cheese, cut in tiny cubes
½ cup (120ml) chicken broth (ideally low-sodium), for the bottom of the pan when cooking

Instructions

1. Carefully remove the stems and peels of the mushrooms. Discard of peels and chop the stems finely. Reserve the stems. Place the mushroom caps in a large bowl, set aside.
2. Heat up 1 tablespoon (15ml) of olive oil in a medium frying pan over medium heat. Add the diced shallot and garlic, and cook for 2 minutes until fragrant. Add the diced mushroom stems and cook for 2 minutes, stirring occasionally. Add the white wine and cook for 2-3 extra minutes until the stems are soft and most of the wine has evaporated. Set aside in the bowl to cool.
3. Place the ground pork in a mixing bowl. Add the salt, black pepper, herbs de Provence, chopped fresh parsley and 2 tablespoons of bread crumbs. Whisk the egg in a tiny bowl with a fork and add to the pork. Mix everything with your hand until just combined. Add the cubed brie and cooked mushroom stems, and mix again until just combined. The residual heat from the mushroom stems may start to melt the brie bits, this is fine.
4. Add 1 tablespoon of olive oil (15ml) to the mushroom caps. Toss to coat evenly.
5. Use a spoon to generously fill each mushroom cap with the pork and brie mixture, pressing down slightly to ensure each cap is well-packed. Place the stuffed mushrooms in a baking dish.
6. Top each mushroom with a sprinkling of breadcrumbs – one tablespoon in total. Drizzle with 1 tablespoon of olive oil (15ml). Gently pour the chicken broth into the bottom of the baking dish (not over top of the mushrooms) to keep the mushrooms moist during baking.
7. Bake for 30-35 minutes at 350°F (180°C), until the mushroom tops are golden to golden brown. Let cool for 10 minutes before serving.

The post Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis) appeared first on Pardon Your French.

Enjoy them as a fun finger food with your favorite dip, paired with a refreshing summer salad, or tucked into a sandwich bun for a delicious meal.

Canned sardines in Brittany

Canned sardines are a staple food in Brittany region, that we all enjoy on a weekly basis. Local sardines are plentiful on the Brittany coastline, and they arrive fresh every morning at the harbour. While some of them are sold fresh at the fishmongers, most of them are shipped off as soon as the boats arrive to the local “conserveries” (canning factories) to be tin-canned.

Many conserveries like La Belle Iloise, Connétable and Petit Navire have made a huge reputation for themselves since the late 19^th century. They continue today to pack sardines in oil the traditional way (that is, by hand) and their tins are widely available in all grocery stores. 

Sardine Cakes, known as “croquettes”

I’ve loved canned sardines since I was a kid, and they’re still a staple in my weekly meals. I often savor them just as they are, swimming in their rich oil. But there are so many delicious ways to enjoy canned sardines, and these croquettes are one of my favorites!

In taste and texture, these Croquettes de Sardine are reminiscent of the classic American fish cakes or crab cakes you may be familiar with. But the use of sardine gives them a bolder taste and a slightly richer, creamier texture too! 

Ingredients you’ll need for these Sardine White Bean Cakes (Croquettes de Sardine)

These sardines’ croquettes are such a fun recipe to make, with just a few staple and affordable ingredients. Here is a detailed look.

1. Sardines. Plain, canned sardines are the stars of this dish! With a very distinctive taste (and smell!), tinned sardines get mashed to create these fun, bite-size croquettes. Choose them packed in oil (not water) and ideally un-flavored (ie. not “picante”, nor coming with lemon or tomato sauce). You also need one tablespoon (15ml) of the canned sardine oil. 
2. White beans. Canned white beans are mashed with the sardines and used here to create a dense consistency that holds the cakes together. Plus, mashed white beans are deliciously creamy and have a mild taste that allows the sardine taste to shine.
3. Onion. Minced red onion provides crunch and a nice tang to the croquettes. I like to mild taste of red onion, but you can opt for sweet or spring onions if you prefer.
4. Parsley. A generous measure of fresh parsley (stemmed and roughly chopped) adds a nice flavor. Flat or curly parsley both work perfectly. I like the mild taste of parsley, but you can also opt for fresh coriander which yields a more assertive, herby flavor.
5. Dijon mustard. One tablespoon of Dijon mustard is mixed into the fish cake mixture, for a touch of tang.
6. Seasonings. Salt, black pepper and a pinch of cayenne pepper are the simple seasonings used in these fish cakes. Again, you really want to let the sardine taste shine here.
7. For the breading. A combination of flour, egg and breadcrumbs are used to create a thick and crispy outer layer. Prepare 3 different vessels with all-purpose flour, a room-temperature beaten egg and breadcrumbs (seasoned or unseasoned, as you prefer).
8. Frying oil. A shallow frying pan is covered with about 1/2 inch (1.25 cm) of oil to fry the cakes. I recommend you opt for a good frying oil such as avocado, sunflower, canola or peanut.

Frequently Asked Questions

I don’t like parsley, what other herb(s) can I use?

Fresh coriander also works wonderfully in this recipe. I personally prefer the mild taste of parsley, but coriander yields a stronger herbal flavor that’s lovely too.

What frying oil do you recommend?

My best recommendations for frying oils are avocado (highest smoking point), canola (widely available and affordable), sunflower and peanut oil. For more details, I recommend this article.

Can they be prepared ahead?

Yes, absolutely! You can prepare these sardine croquettes ahead of time, up until frying them. Keep the unfried patties on a clean plate and cover them with a plastic film in the fridge. You can keep them like this for up to 24h. When ready, take the patties out of the fridge at least 30 minutes beforehand, so they can slightly warm. You can then fry them and serve them.

How long can you keep these sardine cakes?

Like most fried food, these sardine croquettes are best enjoyed immediately, when they’re still piping hot and crisp.

Once fried, Keep them for up to 4 days in the fridge. You can also keep them in the freezer for up to 2 months, in an airtight container.

To reheat, spread them on a baking sheet covered with parchment paper, and bake them for 15 minutes in a pre-heated over at 350°F (180°C).  I don’t recommend re-heating them in the microwave as they become soft and mushy.

How to serve these sardine and white bean cakes?

• As an appetizer. Serve these sardine croquettes as an appetizer, with a creamy dressing to dip and wedges of lemon on the side. They are ideal for serving as finger foods at a gathering.
• With a salad. You can also enjoy them as the main protein for a meal, served with salad and a light vinaigrette, sliced tomatoes and cucumber to balance the richness of the cakes.
• In a sandwich. You can eat them on a bun, with lettuce, tomato and a choice of condiment like tartare or remoulade sauce.

Audrey’s cooking tips:

• You can make these sardine cakes either by hand or with a food processor. I personally prefer using a fork to mash the sardines and white beans together, to keep a chunky consistency. You can also use a processor to mash them until your desired consistency.
• Make sure you drain the can of white beans very well.
• For the breadcrumbs, use classic store-bought or hand-made (grating stale bread) if you would like a thinner coating. Or you can use panko if you would like a lighter, yet crunchier coating.

I hope you’ll love this Sardine and White Bean Cakes recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Zucchini Fritters
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Sardine White Bean Cakes (Croquettes de Sardine)

Print Recipe

Serves: Makes 9-10 croquettes Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 can of sardines, in oil [125g /4.4oz/ = 4 large sardines]
1 tbsp (15ml) of the canned sardine oil
1 can cooked, plain white beans (300g), drained
½ red onion, peeled and diced
10-12 fresh parsley sprigs, stemmed and chopped
1 tbsp (15g) Dijon Mustard
¼ tsp salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne powder

1/2 cup (63g) all-purpose flour
1 large egg, at room temperature
1 cup (90g) breadcrumbs

Frying oil (sunflower, canola or peanut)

Instructions

Step 1 - Place the sardines and white beans in a shallow plate and mash roughly together with a fork, until creamy but some small chunks are still visible. Mix in the sardine oil, onion, chopped parsley, Dijon mustard, salt, pepper and cayenne pepper.

Step 2 -With clean hands, grab the equivalent of 2 tablespoons of the sardine mixture and shape it into a ball. Press it lightly between your palm to flatten it. Repeat, until no mixture is left. 

Step 3 -Prepare three small bowls: one with the flour, one with the egg (beaten) and one with the breadcrumbs. Roll each cake into the flour, then the egg, then the breadcrumbs. If needed, flatten the cakes more with a fork, until they’re all about 0.8-inch/2cm thick.

Place all the breaded cakes on a clean plate and set aside in the fridge for 30 minutes to set.

Step 4 - Fill a large frying pan with 1/2 inch (1.25cm) of frying oil. When the oil is sizzling, place three or four sardine croquettes in the pan. Do not overcrowd the pan. Fry until crisp and golden, about 3 minutes per side.

Transfer the croquettes onto a plate lined with paper towel. Lightly salt them to taste. Repeat until all croquettes are cooked. When needed, add extra oil to “refill” the bottom the pan.

Serve the cakes hot and crispy.

The post Sardine White Bean Cakes (Croquettes de Sardine) appeared first on Pardon Your French.

It yields delicious savory and smoky flavors and an utterly satisfying texture that goes hand-in-hand with toasted bread and a crisp glass of wine in Summer.

What is Eggplant Caviar?

Hailing from the French Mediterranean, Eggplant Caviar is an immensely popular dip or spread in France. It consists of roasted eggplant mixed with fresh herbs and simple spices until creamy. It yields delicious roasted flavors, paired with the smoothness of eggplant.

Like many Mediterranean staples, it bears strong influences from the Middle East and reminds one of Baba Ghanoush. But if you ask me, it is easier to make and it feels less rich, since it does not include tahini.

Caviar d’Aubergine is easily found in French grocery stores or in market stands, sold by the weight and stored in plastic containers. It is also a quick and easy recipe to recreate in your own kitchen, with staple ingredients.

It is naturally best made when eggplants are in-season, which is between June and September in most countries in the northern atmosphere.

Some recipes call for using bell peppers as well, but my recipe relies solely on roasted eggplants, along with roasted garlic, shallots and simple seasonings. It simply allows the beautiful flavours of roasted eggplant to shine through.

Ingredients you’ll need for this Eggplant Caviar Dip recipe

• Eggplant. A large eggplant that’s about 1 pound is perfect here. 
• Extra-virgin olive oil. Olive oil is brushed atop the eggplant before roasting and used as a thickener when mixing the dip. Ideally, use a premium-quality olive oil.
• Garlic. This recipe calls for roasting four garlic cloves in the oven, before they’re mixed with the other ingredients. I think four yields a nice garlicy flavor, without being too overpowering. However, you can add or remove one or two cloves to suit your taste.
• Shallots. Two shallots get also roasted in the oven, along with the eggplant and garlic. If you can’t get your hands on shallots, you can opt for one medium-size red onion.
• Fresh herbs. A mix of fresh herbs yields a very nice freshness to this dip. Depending on what’s available and in season, you can opt for parsley (curly or flat), mint, basil – or a combination.
• Lemon juice. A generous squeeze of lemon juice adds a nice brightness to the dip and helps preserve it longer.
• Seasoning. Salt, black pepper and a pinch of smoked paprika are the only seasonings you’ll need here.
• Pine nuts. Although this is optional, I like to sprinkle a heavy hand of pinenuts on top of this caviar dip just before serving. You can also sprinkle sesame seeds and crushed walnuts.

Frequently Asked Questions

How do you eat Eggplant Caviar?

• As an appetizer. Eggplant Caviar is traditionally eaten during the “apéritif”: the traditional pre-dinner snacks and drinks in France. It is delicious spread on crackers, toasted bread or pita. You can also use it to dip sliced bell peppers, cucumber, tomatoes or bread sticks. If you would like to learn more about the rituals of the French “apéritif”, I am detailing it more in this article.
• For a picnic. I love to pack a small Tupperware of eggplant caviar when going on a picnic to go with a few slices of cake salé.
• To serve with a salad. I like to add a heavy dollop of Eggplant Caviar on the side of my plate whenever I am enjoying a summer Carottes Rapées Salad or Celery Root Remoulade. This adds a nice wholesome creaminess to the meal.

How long does this dip keep?

This dip lasts up to 3 days in your fridge, stored in an airtight container. After this point, it tends to lose its color and become soggy.

Audrey’s tips:

• I recommend you use a blender or a mixer to make this recipe. But only pulse, do not mix continuously. You want the dip to keep a somewhat chunky texture and not be extra smooth. If you aim for a very chunky dip, you can simply mash the ingredients with a fork.
• For roasting the eggplant, shallots and garlic cloves, I am giving you instructions for how to do it in the oven. But even better if you can grill them on open flams if weather allows: the roasted flavors will be even better! The goal is to get the eggplant skin charred and blistery. Don’t worry, the flesh of the eggplant is then scooped out, and we do not eat the burnt skin.
• Don’t skip on letting the eggplant cool before you scoop out the flesh. This allows for the eggplant to get rid of some moisture, so the dip isn’t too watery.
• I love to add a little pinch of smoked paprika to boost the smoky flavors. You can opt for sweet paprika if you prefer.

I hope you’ll love this Eggplant Caviar Dip (Caviar d’Aubergine) recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Eggplant Caviar Dip (Caviar d’Aubergine)

Print Recipe

Serves: 1 cup Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 8 voted )

Ingredients

1 large eggplant (about 1 lb/455g)
1 tbsp (15ml) extra virgin olive oil
4 cloves garlic, unpeeled
2 shallots, halved
2 tbsp chopped parsley (or mint, or basil)
1 tbsp (15ml) extra-virgin olive oil
2 tbsp (30ml) freshly squeezed lemon juice (about ½ lemon)
1 tsp salt 
½ tsp freshly ground black pepper
¼ tsp smoked paprika
1 tbsp pine nuts (optional) 

Instructions

Preheat oven to 425°F (220°C) with a rack in the middle. Line a baking sheet with aluminium foil.

Step 1 - Slice the eggplant in half lengthwise and transfer to the prepared baking sheet, cut side up. Using a sharp point knife, prick the flesh all over and brush each eggplant with 1 teaspoon of the olive oil (the oil will absorb quickly). Top the eggplant with the garlic and shallots. Roast for 40 minutes, or until the flesh is very tender. 

Step 2 - Remove from the oven and loosely wrap aluminium foil over the eggplant (to steam) and let rest for 15 minutes. Open the foil, and let cool for at least 30 minutes.

Step 3 - Scoop out the flesh from the eggplants with a spoon and transfer into a blender. Add the shallots and squeeze the garlic flesh out of the skins into the blender as well. Add the fresh herbs, olive oil, lemon juice, salt, pepper and paprika.

Pulse until creamy, scraping down the sides a couple of times along the way if needed. Taste and adjust seasoning if needed.

For serving, place in a shallow serving bowl, sprinkle with fresh herbs and pine nuts (optional). Serve with crackers, bread and/or veggies.

This recipe was first published in 2019, inspired from Marie Asselin’s cookbook “French Appetizers”. The recipe has been updated in May 2024 with new photos, instructions and a few flavor twists. 

The post Eggplant Caviar Dip (Caviar d’Aubergine) appeared first on Pardon Your French.

And while you might be thinking about the popular Mimosa brunch cocktail, it’s not that. Though, I don’t think many would say no to a glass on the side!

What are Oeufs Mimosa?

These French-style Deviled Eggs, known as Oeufs Mimosa, are a staple starter in France. If you ever have lunch at a French bistro, there is a high chance you will find “Oeufs Mimosa” offered on the menu, alongside some other classics like Celeriac Remoulade or a Salade Lyonnaise. Oeufs Mimosa are also popularly served as part of a buffet, for Spring and Summer brunches in specific.

To prepare Oeufs Mimosa, hard-boiled eggs are halved, and the yolks are removed. You then mix the yolks with mayonnaise, mustard, fresh herbs, salt, and pepper to create a creamy filling. This filling is then spooned or piped back into the egg white halves. Oeufs Mimosa are then often garnished with more fresh herbs and a sprinkle of paprika for extra flavor and visual appeal.

So what makes Oeufs Mimosa different from classic Deviled Eggs?

In terms of flavor, the filling of Oeufs Mimosa features Dijon Mustard and fresh herbs for typical French flavors. But the real difference is how the egg yolks are prepared!

Once removed from the whites, the hard egg yolks are passed through a fine-mesh strainer to create a fluffy yellow texture, reminiscent of Mimosa flowers – hence the name of this recipe.

The egg yolk fluff is then mixed with the mayonnaise to create an utterly creamy filling. Some of it is also sprinkled atop the finished eggs just before serving, to accentuate the idea and look of a Mimosa flower.

Ingredients you’ll need for these French-style Deviled Eggs

Oeufs Mimosa are relatively easy to make, required simple ingredients and minimal cooking skills. I think they’re actually really fun to make, and I love to prepare them as a Sunday starter or for a potluck. They’re always a hit!

• Eggs. Hard-boiled eggs are the stars of this recipe. Choose large chicken eggs, ideally organic or farm fresh.
• Mayonnaise. I happily rely on store-bought mayonnaise for this recipe: choose your favorite brand of plain European-style or American-style egg mayonnaise, which you an find in most grocery stores. Full fat or low fat both work for this recipe.
• Dijon mustard. Two teaspoons of Dijon brings a subtle French flavor to these deviled eggs. Choose a classic French Dijon mustard, which you can also find in most grocery stores.
• Shallot. Finely minced shallot brings a touch of acidity and a subtle crunch. As an alternative, you can also use red onion.
• Vinegar. A little splash of vinegar adds tang and cuts through the richness of the mayonnaise and egg yolks. Choose a light tasting vinegar like white vinegar, champagne vinegar or white wine vinegar. Stay away from balsamic for this recipe.
• Fresh herbs. I use two tablespoons of fresh herbs in the filling of these Oeufs Mimosa. I often opt for a mix of fresh chive and parsley. I also love to opt for tarragon when I can get my hands on it. Fresh dill also works great.
• Paprika. This is optional, but I like to sprinkle a dash of paprika on top of the eggs just before serving for a spicy kick. Hot, sweet or smoked all work great.

Oeufs Mimosa are a fun and versatile recipe! You can customize the filling to suit your taste with different herbs or spices if you would like. Get creative!

Do you have a favorite way to put a twist Deviled Eggs? Let us know in the comments.

Frequently Asked Questions

Can you make this recipe in advance?  

Yes, you can. You can prepare deviled eggs up to 48 hours ahead. The key step though is to store the egg whites and yolk filling separately. Wrap the egg white halves with plastic wrap and keep the egg yolk filling in an airtight container. You can then assemble the Oeufs Mimosa just before serving.

Can you use sweet mustard instead of Dijon?

I really recommend sticking to Dijon mustard for this recipe. It brings a true French flavor.

Do you really have to pass the egg yolks through a strainer?

The unique French feature of this recipe is passing egg yolks through a strainer to create a fluffy texture and look, reminiscent of a Mimosa flower. So, I think you would be missing on the appeal of this recipe by skipping this part. That said, you won’t alter the taste if you decide to mash the egg yolks with a fork instead.

How long can you keep Deviled Eggs?

Once filled, store the deviled eggs in an airtight container for up to 2 days in the fridge. Beyond this period, deviled eggs can become dry and lose flavor.

Audrey’s tips:

• If you have time to make homemade mayonnaise for this recipe, please feel free! For a great mayonnaise recipe, I can recommend this one from the New York Times. This recipe gives you a French-style mayonnaise, that is a little runnier than the thicker American one.
• For making hard-boiled eggs, I like to use eggs that have been sitting in my fridge for about a week. Fresh eggs have a low PH (meaning, high acidity) and they tend to be more difficult to peel. If you let your eggs “age” for a few extra days, they will be much easier to peel after hard boiling them.
• You can easily double this recipe to feed a larger crowd.

If you enjoy deviled eggs, I think you’ll love this French-style Deviled Eggs (Oeufs Mimosa) recipe as much as I do! If you have any questions, please leave a comment. 

More French starter recipes: 

• Smoked Salmon Cream Cheese Tarte Soleil 
• Gruyere Cheese Twists (Torsades au fromage)
• Celery Root Remoulade 
• Classic French Potato Salad 
• Green Bean Potato Salad 
• Piemontaise Potato Salad
• White Asparagus with Grenobloise Sauce
• Classic French Lentil Salad

French-style Deviled Eggs (Oeufs Mimosa)

Print Recipe

Serves: 12 Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

6 large eggs
¼ cup (60g) mayonnaise
2 tsp Dijon Mustard
1 small shallot, peeled and minced
1 tsp vinegar (white, champagne or white wine)
1 tbsp chive, minced (+ extra for garnish)
1 tbsp flat-leaf parsley, minced
1/8 tsp freshly ground black pepper
1/8 tsp salt
½ tsp paprika (hot, sweet or smoked), for garnish

Instructions

Step 1. Make the hard-boiled eggs. Place the eggs in a pot and ensure the eggs are completely submerged under at least ½ inch of water. Cover the pot with a lid, turn the heat to medium-high and bring to a firm boil. Once boiling, turn off the heat, keep the pot covered and set a timer for 12 minutes. Once the timer rings, carefully remove the eggs from the hot water with a slotted spoon and place them in a bowl filled with cold water.

When the eggs are cool, peel them. For cutting the eggs in half (lengthwise), do it as if cutting an avocado: run a sharp knife through the egg white until you feel the yolk - but do not cut through the yolk! Roll your knife around the yolk, like an avocado pit, cutting the white without cutting the yolk. The white halves and yolk will separate cleanly. Reserve the whites on a plate.

Step 2. Make the filling. In a large bowl, mix together the mayonnaise, Dijon mustard, minced shallot, vinegar, chive, parsley, pepper and salt.

Place the egg yolks into a fine mesh strainer and place the strainer above the mixing bowl. Using the back of a spoon, press onto the eggs yolks to pass them through the strainer and create a fluffy texture. Reserve two tablespoons of the fluffy egg yolks aside (for garnish) and mix the rest with the ingredients in the bowl. Taste and adjust seasoning if needed (salt, pepper).

Step 3. Use a piping bag or a spoon to add filling into the hole of each egg white half. Transfer eggs onto a serving plate, sprinkle each with the reserved “fluffy” egg yolks, chive and a sprinkle of paprika.

The post French-style Deviled Eggs (Oeufs Mimosa) appeared first on Pardon Your French.

What is a Tarte Soleil?

A Tarte Soleil, which literally translates to “Sun Tart” in English, is a savory puff pastry appetizer that is typically made in the shape of a sun. It’s often served as a decorative and delicious centerpiece at parties, gatherings, or special occasions like Christmas and New Year’s Eve.

The basic structure of a Tarte Soleil involves a sheet of puff pastry, covered with a filling and then roofed with a second sheet of puff pastry. Then comes the fun part… The filling can vary and be customized to you liking! It often includes ingredients like cheese, herbs, spices, sometimes the addition of spinach, sun-dried tomatoes, pesto – or smoked salmon!

The two layers of pastry are then cut into a sun-like shape with radiating rays, which are twisted to create the appearance of a sun. I know this may sound a bit complex to do, but I assure you it is not! The pastry is then baked until golden brown.

Tarte Soleil is a always an impressive appetizer or snack to bring to the table. I love how it’s visually striking and always a conversation starter. Guests get to tear off each piece (the sun rays) which makes it interactive and fun.

This is one of my favorite recipes to make especially over the Holidays when hosting people. I am really excited to share this recipe with you today!

Ingredients you’ll need for this Smoked Salmon Cream Cheese Tarte Soleil

A Tarte Soleil is a versatile dish, including any filling of your liking – but this smoked salmon and cream cheese version has to be one of my favorites. The combination of the buttery, flaky pastry with the creamy savory filling and the rich flavor of smoked salmon is heavenly. Here are the ingredients you’ll need to create this show-stopper at home.   

1. Puff pastry. You need two 12-inch (30cm) circles of puff pastry. Homemade or store-bought work well here. In France, puff pastry sheets usually come already round – which truly makes this recipe a breeze to create at home. In the US and Canada, in my experience, puff pastry sheets usually come rectangular or square. So you’ll need to roll out the sheets to 12×12-inch squares and cut them into circles of 12-inch diameters. Read the FAQs below for more tips on store-bought puff pastry.
2. Cream cheese. Opt for a plain, full-fat cream cheese such as Philadelphia Original. And if you’re wondering if we have Philadelphia in France – yes, we do! With the rise of American baked goods in France (ie. cheesecake), cream cheese is becoming easier and easier to find these past few years.
3. Shallot. One shallot, finely diced, adds a nice bite to the cream cheese filling.
4. Chive. Because cream cheese and chive simply go hand in hand.
5. Black pepper. I like to add a crack of pepper to the cream-cheese filling. However, no added salt is needed, as smoked salmon is typically salty enough.
6. Smoked salmon. About 6 thin slices of smoked salmon are enough to cover the entirety of a pastry sheet. Note that you can use smoked trout too, which is often more affordable.
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the puff pastry top.
8. Poppy seeds. Although optional, the tart is finished with a sprinkle of poppy seeds, a taste which marries well with cream cheese and smoked salmon. Sesame seeds or everything bagel seasoning would work great too here.

Frequently Asked Questions

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. 

When shopping, my best advice is to seek out an all-butter puff pastry. You can do so by simply looking at the ingredient list on the pastry package. Puff pastries made with oil and/or shortening (partially or fully) will almost always taste inferior than all-butter. The best all-butter frozen puff pastry brand I recommend is Dufour. 

Pre-made store-bought puff pastry almost always comes frozen. I recommend you take it out of your freezer the day prior to baking, and let it thaw overnight in the fridge. A slow overnight thawing will prevent cracks in the sheet when you unroll it. 

Once you are ready to make the Tarte Soleil, take the puff pastry sheets out of the fridge and act fast when rolling out the sheets and forming the twists. Puff pastry warms up quickly and can get sticky. 

Can I prepare the Tarte Soleil ahead?

Yes, you can prepare this tart ahead, up to the point when it goes in the oven to bake. Once the tart is assembled and formed, you can transfer it to the fridge for up to 6 hours.

This is a great recipe to make ahead if you’re having guests over! You can prepare the tart, store it in the fridge, and simply pop it in the oven when your guests arrive. You will then serve a freshly baked, crisp tart while not spending much time in the kitchen.

How to store this Tarte Soleil ?

Like most puff pastry baked goods, the Tarte Soleil is best enjoyed right when it comes out of the oven. Puff pastry loses its crispness after a few short hours. However, if you have any leftovers, you can still store it in the refrigerator or in the freezer.

• In the refrigerator: store the (cooled) tart in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the pastry soft. Instead, reheat in the oven for about 5-10 minutes at 350°F (180°C) until crisp. 
• In the freezer: store the (cooled) tart in a freezer-friendly airtight container and place it in the freezer for up to 3 months. To reheat, let it thaw in the fridge before heating them through in the oven. 

Audrey’s tips:

• Ideally, defrost your store-bought frozen puff pastry overnight in the fridge. This slow thawing process prevents the dough from cracking.
• Puff pastry warms up quickly and can get sticky, so keep each sheet rolled in the fridge up until you need it. Act fast when rolling it out, cutting it round and transferring it into the fridge. Once filled, likewise, act fast when cutting out the “sun rays” and twisting them. If you feel the dough is getting too sticky to work with, simply pop it in the fridge for 10 minutes to firm up again.
• Make sure you use a very sharp knife or pizza cutter to form the sun rays.

I hope you’ll love this Smoked Salmon Cream Cheese Tarte Soleil recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French appetizer recipes: 

• Gruyere Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade) 
• Ham, Cheese and Olive Bread 
• Sardines and Cream Cheese Rillettes 
• Eggplant Caviar Dip

Smoked Salmon Cream Cheese Tarte Soleil

Print Recipe

Serves: 8-12 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen
2/3 cup (150g) cream cheese, cold
1 shallot, peeled and diced
16 chive sprigs, finely chopped
¼ tsp freshly ground black black pepper
6 ounces (170g), smoked salmon, sliced
1 egg yolk
1 tbsp (15ml) milk
1 tbsp poppy seeds

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.

Step 1 - Prepare the filling. In a small bowl, stir together the cream cheese, diced shallot, chopped chive and black pepper. Set aside in the fridge.

Step 2 - Prepare the puff pastry. Roll out the first sheet of puff pastry onto a large piece of parchment paper to a 12x12 inch (30x30cm) square. Then, cut the pastry into a 12-inch (30cm) circle. You can do so free-handedly or you can place a round object over the pastry (ie. a large plate or Dutch-oven lid) and use a sharp knife to trace the circle. Transfer the pastry round, still on the parchment paper, onto a baking sheet and set in the fridge. Repeat with the second sheet of pastry, to get two same-size dough rounds.

Step 3 – Assemble the tart. Take the first pastry circle out of the fridge. Spread the filling evenly over top, leaving a 1-inch border all around. Cover with the smoked salmon slices. Carefully place the second pastry circle on top and lightly press the border to seal.

Whisk together the milk and the egg yolk, and brush it atop the tart. Sprinkle evenly with poppy seeds.

Step 4 – Set a small glass upside down in the middle of the pastry circles (to make the sun’s “body”). Using a sharp knife or pizza cutter, cut away from the glass in quarters. Then, cut each quarter into 4 equal strips – making 16 strands (“rays”) in total.

Step 5 – Gently twist each strand a few times to form twists. Remove the glass from the center and poke a little hole in the center (for steam to release from when baking).

Bake for 30 to 35 minutes, until puffed and golden brown. Transfer onto a serving platter and serve immediately.

The post Smoked Salmon Cream Cheese Tarte Soleil appeared first on Pardon Your French.

These French Style Zucchini Fritters are a great way to use up the abundance of zucchini available in late summer. They’re very popular across France, specifically in the South Eastern part of France. This region maintains strong Mediterranean influences and features many fried doughs, fritters and savory pancakes – all usually fried in extra virgin olive oil.

The particularity of these zucchini fritters is that they’re made with Gruyère, a hard mountain cheese, which lends a delicious flavor and texture.

This recipe requires 2lbs of zucchini (900g), which equals about 2 large zucchini or 3 medium size ones. These fritters are fairly easy and quick to make, especially if you have a food processor for grating the zucchini.

My tip for crispy zucchini fritters

A key to ensure the fritters will turn crispy every time is to squeeze out as much liquid as possible from the grated zucchini. Especially when in-season and perfectly ripe, zucchini tend to retain a lot of water which can make the fritters soggy if not thoroughly squeezed out.

To do so, here are 2 simple techniques:

• Simply grab handfuls of the grated zucchini (with two hands), place your hands above the sink and squeeze out as much liquid as possible.
• You can also place all the grated zucchini in a bowl lined with cheesecloth. Then grab the cheesecloth and squeeze as much liquid as you can into the bowl.

How to serve these French-style Zucchini fritters

One of the reasons why I love these fritters so much is because they are so versatile. You can enjoy them as a snack, or on their own – with just a simple pinch of salt. You can enjoy them as an appetizer or as a side dish. 

I personally love to serve them with a classic Stove-top Ratatouille, a Tomato Salad or sometimes with a bowl of Fresh Tomato Velouté Soup.  

You can also pair them with a dipping sauce for extra flavor: it can be a simple sour cream, crème fraiche or a Tartare sauce.

How to store these French-style Zucchini fritters

After making (and enjoying) these fritters – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4 days. Reheat the fritters in a frying pan over medium heat for about 5 minutes, until crisp on the edges. I don’t recommend reheating them in a microwave as they will lose their crisp.
• In the freezer: store them in a (freezer-friendly) airtight container and place them in the freezer for up to 3 months. To reheat, let them thaw in the fridge before heating them again in a pan.  

Common Questions

Can I substitute the Gruyère for another cheese?

Yes. Although I do prefer them made with Gruyère, these fritters can be made with another hard cheese such as grated cheddar or mozzarella. 

Can I use yellow squash instead of green zucchini?

Yes, absolutely. You can use yellow squash in the same quantity (1:1). Make sure to also wring out as much moisture as possible.

Why do the fritters falls apart when cooking?

This is likely because there is too much moisture in your batter or the pan isn’t hot enough. Make sure you wring out as much moisture as possible from the grated zucchini (see instructions above).

My cooking tips:

• It is very important the frying pan and the oil are well heated before you start adding the dollops of zucchini batter. This is essential to create crisp, browned fritters that release from the pan easily. Be sure to heat the pan at least 5 minutes before you start to cook.
• For making these French Zucchini Fritters, I strongly recommend using Gruyère. This hard, Swiss-made cheese is subtly salty with delicious nutty notes. It melts very well and creates great crisp edges too. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada, Gruyère is a bit costlier than your average block of cheese, but well worth it to use in this recipe. As a more affordable option, you can opt for white or orange cheddar or grated mozzarella.
• The zucchini batter is loose. For shaping the fritters, drop heaping tablespoons of the batter into the sizzling pan and use a spatula to gently flatten them into patties. They don’t need to be perfectly round or even – little crannies create crisper edges! I don’t recommend making them any bigger or they won’t cook properly inside and will be harder to shape.

More late-Summer recipes to enjoy: 

• Classic French stove-top Ratatouille 
• Chilled Zucchini Mint Soup 
• Crustless Quiche with Summer Vegetables 
• Classic Vegetable Tian from Provence
• Roasted Red Pepper Dip from Provence
• Classic French Tomato Mustard Tart
• Swiss Chard Pancakes (Farçous) 
• Cod Provençal with Tomatoes, Capers & Olives

French-Style Zucchini Fritters

Print Recipe

Serves: Makes 12 Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 16 voted )

Ingredients

2 lbs zucchini (about 2 large)
1 large egg, at room temperature
1 red onion (or 2 shallots), peeled and diced
1 garlic clove, peeled and minced
½ cup (50g) Gruyere cheese, grated
½ cup (60g) all purpose-flour
1 tsp baking powder
1 tsp salt
½ tsp freshly ground black pepper
¼ to ½ cup (60ml to 120ml) extra virgin olive oil

Instructions

Step 1 - Trim the zucchini ends and grate them on a grater or in a food processor. Pick up handfuls of the zucchini, place your hands above the sink and squeeze out as much liquid as you possibly can. Transfer the squeezed zucchini into a large mixing bowl.

Step 2 - Add the egg, the diced onion, the minced garlic, the gruyere cheese and black pepper. In a small bowl, sift together the flour, baking powder and salt and add it to the zucchini bowl. Mix well. The mix may feel too dry at first but moisture will come out as you mix.

At least 5 minutes before you start frying, heat a large frying pan or cast iron skillet over medium heat. Add about 2 tablespoons (30ml) of oil.

Step 3 - When the oil is sizzling, drop the zucchini mixture by the heaping tablespoonful into the hot oil. Do not overcrowd the pan. Three or four dollops is plenty, at a time. Use a spatula to flatten the dollops of batter and fry until crisp and golden, about 3 minutes per side. 

Transfer the fritters onto a plate lined with paper towel. Lightly salt them to taste. Repeat until no zucchini mixture remains. When needed, add extra olive oil (up to 2 tablespoons) to “refill” the bottom the pan.

Serve fritters hot and crispy.

The post French-Style Zucchini Fritters (Croquettes de courgettes) appeared first on Pardon Your French.