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.

About Ratatouille 

The word ratatouille comes from the Occitan dialect ratatolha, which means “to stir” – touiller in French. In the 18th century, it is said the word ratatouille was used for any type of stew in and around the city of Nice – be it for stewed vegetables, beans, potatoes, meats, etc. It is only circa the 1930s that its definition refined itself to describe a stew of tomatoes, aubergines (eggplant), courgettes (zucchini) and bell peppers. 

Today a pillar of traditional Provençal cooking, recipes for Ratatouille are countless, but the main ingredients always remain the same – garlic, onions, tomatoes, zucchini, eggplants and bell peppers. There exist different methods for preparing the vegetables and composing a ratatouille: stewed on the stovetop (traditional method), baked in the oven, or charred on the grill (modern methods).

In Provence, ratatouille is traditionally cooked on the stove top. This 2-step method consists of cooking each vegetable in olive oil until tender. Then, all the vegetables are combined and simmered slowly to turn soft, melty and full-flavored. 

Like every rustic French recipe, every family has their own version of this dish – the personal twist usually being a specific herb, spice or condiment. Mine has always been to add a spoonful of honey at the end of the cooking process. This livens all the flavors beautifully. 

My cooking tips for a perfect ratatouille:  

• Ratatouille is best made with seasonal vegetables – choose ripe, vibrant-colored zucchini, eggplants, bell peppers and tomatoes. 
• Be patient. The low and slow cooking method of a ratatouille is meant to turn the vegetables melty, while extracting their optimum flavor. Speeding up this process by upping the temperature won’t achieve the same ‘melty’ texture. 
• Leave the garlic whole and in their skins. This will impart the ratatouille with a subtle garlic flavor, without it being too overpowering. You must let the flavors of the other vegetables sing! The long cooking time cooks the garlic in their skins, and they are delicious to eat too. 
• Use a high-quality Extra Virgin Olive Oil. It will make a big difference. I find 2 tablespoons is enough to pre-cook the vegetables, but feel free to use a little extra if needed. 
• Use a non-stick frying pan or casserole dish, as the eggplant tend to stick to the pan. 
• The key to a great ratatouille, I find, is to cube all the vegetables the same size – that is, into ½ inch (1.25cm) cubes for this recipe. 

How to make this Classic stovetop Ratatouille

Here is how to prepare this classic ratatouille. While this recipe requires patience, you’ll see there is no advanced skills needed. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time. 

Step 1 – Prepare your vegetables. Peel and chop the onion. Wash the zucchini and eggplant, cut off the ends and dice into  cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into cubes.

Step 2 – In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook until glistening and fragrant. 

Step 3 – Add the diced bell peppers and eggplant, and cook until soft.

Step 4 – Add the tomatoes, zucchini, garlic (in their skins), thyme and bay leaf. Stir gently to mix. Turn the heat to medium-low, cover and let simmer for at least one hour. 

My tip: When the ratatouille is simmering, occasionally take the lid off, carefully wipe away the built-up condensation on the inner lid and place the lid back on. This will help prevent having a watery ratatouille. 

Step 5 – After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, you can let it simmer 10 to 20 more minutes with the lid off. When the consistency is right, add the honey and stir to combine.

Step 6 – After adding the honey, taste and adjust seasoning if needed with salt and pepper. For serving, you can garnish the ratatouille with a few fresh basil leaves. 

Ratatouille serving suggestions

Comforting, vegan and gluten-free, a ratatouille can be served in endless ways, either hot or cold. Here are a few suggestions : 

• Hot : Serve it as a side dish alongside meat or fish, spoon it over pasta or creamy polenta, top it off with an egg and/or cheese. 
• Cold : Spoon it over toasted bread slices.

How to store this ratatouille? 

Any leftovers? Great news: a ratatouille tastes even better reheated the next day. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

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

More French sides you may like: 

• French Green Beans Almondine
• Vichy Carrots
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Classic Stovetop Ratatouille

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
1 large onion, peeled and diced
2-3 garlic cloves, left whole and unskinned
2 large zucchini (about 500g total)
1 large eggplant
1 large red bell pepper
1 large green bell pepper
6 medium-size ripe tomatoes
2-3 sprigs of dried thyme, stemmed
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp honey
Optional: fresh basil leaves, for garnish

Instructions

Step 1 - Prepare your vegetables. Wash the zucchini and eggplant, cut off the ends and dice into ½ inch (1.25cm) cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into ½ inch (1.25cm) squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into ½ inch (1.25cm) cubes.

Step 2 - In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook for 2-3 minutes until glistening and fragrant.

Step 3 - Add the diced bell peppers and eggplant and cook for 7 minutes, stirring occasionally until soft.

Step 4 - Add the tomatoes, zucchini, garlic (in their skins), thyme, bay leaf and a pinch of salt. Stir gently to mix. Turn the heat to medium-low, cover and simmer for one hour. Occasionally, take the lid off and carefully wipe away the built-up condensation on the inner lid, place the lid back on. This will help prevent having a watery ratatouille.

Step 5 - After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, let it simmer 10 to 20 more minutes extra with the lid off.

Step 6 -When the consistency is right, add the honey and stir to combine. Adjust seasoning if needed with salt and pepper. Optional: garnish with fresh basil leaves. Serve.

The post Classic Stovetop Ratatouille appeared first on Pardon Your French.

In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken thighs are seared on the stovetop until crispy. Everything then get braised in the oven in white wine and aromatics. It makes for a delicious combination of sweet and salty flavors, with crisp and melty textures.

It’s such a simple and humble dish, yet full of rich flavors and absolute comfort. You can achieve the whole dish in one pot – if you choose one that goes from the stovetop to the oven – and in under one hour.

How to make these Braised Chicken Thighs with Garlic and Onion

The recipe starts by salting the chicken thighs 2 to 3 hours before you start cooking (leave them on the counter). This allows enough time for the meat to fully absorb the salt, and results in evenly seasoned and moist chicken thighs.

When ready, sear the chicken thighs, skin-side down in an oven-proof pan with olive oil and thyme until golden brown. Flip the thighs and continue searing until nearly cooked through. Transfer the chicken to plate and cover with foil.

The recipe continues with caramelizing the onions and garlic in the same pan, with some butter and using the chicken drippings. When caramelized, the chicken is placed back into the pan along with dry white wine. The dish is finally transferred into the oven for 30 minutes, until perfectly golden and fragrant.

Cooking notes:

• I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate into the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan, and be used later to caramelize the onions and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later on – in your plate, once the dish is served.
• Instead of chicken thighs, you can substitute skin-on chicken legs.

I hope you’ll love these Braised Chicken Thighs with Garlic and Onion as much as I do! This is a simple yet impressive recipe that is perfect for Fall and Winter. You can serve it with pasta, rice, other types of grains (quinoa, barley, etc.) or green beans.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Braised Chicken Thighs with Garlic and Onion

Print Recipe

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 36 voted )

Ingredients

6 Chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
1 tbsp (15ml) Extra virgin olive oil
7-8 sprigs fresh thyme
2 tbsp (28.5g) unsalted butter
1 large onion, peeled and sliced in half-rounds
6 garlic cloves, peeled (3 cloves diced/3 cloves left whole)
1/3 cup dry white wine

Instructions

Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the extra virgin olive oil. When the oil is sizzling, place the chicken thighs, skin-side down, in the pan and sprinkle with the thyme sprigs. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken and thyme to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).

Step 3 - Add the butter to the pan. When the butter is foaming, add the onion and garlic. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Pour the white wine into the pan and transfer the pan into the oven for 30 minutes (uncovered). 

Serve, over pasta or rice.

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 Braised Chicken Thighs with Garlic and Onion appeared first on Pardon Your French.