Delicious vegetable and gratin recipes
Vegetables are often more appreciated when prepared as a gratin. Vegetable gratin recipes are varied and often easy to prepare. With crème fraîche, the classic potato gratin (gratin dauphinois) is a sure bet and always a popular side dish.
Ingredients · Servings 4 people
- 2 units courgette
- 1 egg unit
- 125g flour
- 1 tbsp oil
- 12 cl water
- 1 handful of coarse salt
- cell
- pepper
- frying oil
Method · 20 min
- Wash the courgettes, cut them into thin slices and place them in a colander with a handful of coarse salt. Let them drain for at least 30 minutes.
- Meanwhile, prepare the doughnut batter. Pour the flour into a bowl and make a well in the center. Add the egg yolk (the white will be used later), the oil, and a pinch of salt. Mix while gradually adding the water. Let it rest for 20 minutes.
- Once the courgettes have drained, rinse them quickly under cold water to remove excess salt and place them between two sheets of absorbent paper. Then season them with pepper.
- Whisk the egg white until stiff peaks form and gently fold it into the doughnut batter using a spatula.
- Cook the fritters in a boiling deep fryer, I used an electric fryer heated to 180°C, prick the courgettes round by round with a fork, dip them in the batter coating them well on both sides then plunge into the fryer, let them cook for 3-4 minutes so that the fritters are puffed up and lightly golden.
