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.

These Pear Sauce Puff Pastry Fritters, known in French as “Rissoles aux Poires” are my fall Favorites. They’re made with puff pastry filled with pear sauce and then fried to golden perfection.

They’re crunchy, sweet, sticky, and very moreish.

These little fritters hail from the French Alps, and are especially popular in the Savoy Region (straddling France, Switzerland and Italy) in late Fall and early Winter. Their name “rissoles” comes from a few ancient varieties of pears, such as Blesson ou Marlioz, traditionally used for this recipe, which are referred to as “poires à rissoles”. These pears have a very firm flesh – not suited for being eaten raw – which are best for stewing low and slow until their flesh turn red-ish and very soft and sweet.

In my Canadian kitchen, I make do with pears that are commonly available here, and I think the result is just as finger-licking good…

How to make these Pear Sauce Puff Pastry Fritters

The recipe starts by making the pear sauce. You peel and dice the pears in small cubes and combine them in a sauce pan with sugar. At this point, I like to add very little flavoring -only vanilla extract- to let the pears shine. Once reduced to a chunky sauce, leave it to cool down so it thickens and reaches a spreadable consistency.

The recipe continues with laying your sheet of puff-pastry flat on a working surface. If you have time, make your own puff pastry – but if not, a store-bought thawed puff pastry will be just fine.

You divide your puff pastry into two rectangles, drop tablespoons of pear sauce onto one sheet and cover with the other sheet. Using your fingers, you will then gently press the dough between each dab of sauce to firmly seal it. Finally, you cut the fritters into little rectangles.

These pear sauce filled rectangles are then immediately fried, until golden, puff and crisp.

My Cooking tips

• Firm Bartlett pears work great for this recipe – they lose their shape when cooked so are great for making sauce. Bosc or Anjou work too. 
• Although I honestly often rely on store-bought puff pastry to save time, you can of course make your own puff-pastry from scratch. For this, I like to use Anna Olson’s recipe. Mardi Michel’s cookbook “In the French Kitchen with Kids”also features a puff pastry recipe that I have made a few times, and it turned out great.
• I cannot stress this enough: make sure the fritters are well sealed before frying. If not, the pear sauce will ooze out in the frying oil and the fritter will deflate.
• Like most fried doughs , these Fritters are best enjoyed freshly made and still warm. 

I hope you’ll love these Pear Sauce Puff Pastry Fritters as much as I do! This is a simple yet delicious recipe to make on a cold Fall or Winter afternoon. You can easily double the quantities to make more.

You may also like:

• Nuns’ farts Carnaval Puffs
• Classic French Apple Cake 
• Spelt French Apple Cake 

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Pear Sauce Puff Pastry Fritters

Print Recipe

Serves: Makes 10 Fritters Prep Time: 20 Minutes Cooking Time: 50-55 Minutes 50-55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

2.2 lbs (1kg) firm pears, peeled, cored and cubed
¾ cup (150g) sugar
1 tbsp honey
½ tbsp. vanilla extract
1 sheet puff pastry (12x10-inch)
Vegetable oil, for frying

Instructions

Make sure you read the cooking notes before you start.

Combine the pear cubes, sugar, honey and vanilla extract in a medium sauce pan over medium heat. Bring to a low simmer, turn the heat to medium-low and simmer for about 20-25 minutes, stirring occasionally until the pears are reduced to a chunky sauce. Transfer to a bowl and let cool to room temperature – the sauce will thicken while cooling.

Lay the sheet of puff pastry flat on a floured working surface. Cut the sheet down the middle, so you have two rectangles of 6x5-inches.

Drop tablespoons of pear sauce about 1 inch (2.5cm) apart on one sheet (you should be able to fit 10 dabs of sauce on one sheet). Be careful not to put too much sauce – you should be able to close the fritters easily without pear sauce oozing out.

When the sheet is fully dotted, cover with the other sheet. Using your fingers, gently press the dough between each dab of sauce, to firmly seal it. Cut the “fritters” into rectangles, using a zig-zag edged pastry cutter or sharp knife.

Line up a large plate with paper towels.

Fill a deep-frying pan 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 bubbles begin to appear around the tip of the handle.

Drop two to three fritters in the oil and cook for 6-7 minutes until evenly browned. Using a spatula or slotted spoon, take the fritters out of the oil and place on the paper towel-lined plate (to absorb some of the excess oil). Work your way in small batches – do not fill the pot with more than 2-3 fritters at a time or it will slow down the cooking process.

Transfer the fritters immediately to a plate and sprinkle them generously with icing sugar.

Best enjoyed within 2 hours.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Pear Sauce Puff Pastry Fritters (Rissoles aux Poires) appeared first on Pardon Your French.