Zucchini Fritters (Paillassons de courgettes)
Paillassons de courgettes Say it: pah-yah-SOHN duh koor-ZHET
Paillassons de courgettes are flat, golden zucchini fritters from Languedoc-Roussillon, named for their resemblance to woven straw mats. They are a simple summer side, made from coarsely grated courgette and onion pressed with salt, then bound with egg, flour and a little cheese before frying in olive oil. The result is crisp at the edges, tender and savory within, with a fresh green sweetness. They appear alongside grilled meats, fish, or a salad at home tables and casual bistro meals.
Zucchini Fritters (Paillassons de courgettes)
Paillassons de courgettes
Pronounced pah-yah-SOHN duh koor-ZHET
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Coarsely grate the zucchini on the large holes of a box grater. In a colander, toss the zucchini and onion with 1 tsp of the salt and let drain for 10 minutes.
Squeeze the zucchini and onion by handfuls in a clean kitchen towel or in your fists until very dry; discard the liquid.
In a large bowl, whisk the eggs, flour, grated cheese, parsley, garlic, pepper and the remaining 1/2 tsp salt until you have a thick, smooth batter.
Stir the drained zucchini and onion into the batter until evenly coated. Let the mixture rest for 5 minutes; it should hold together when pressed.
Heat 2 tbsp of the olive oil in a large skillet over medium heat. Drop 1/4-cup (60 ml) mounds of the mixture into the pan and flatten each to about 1/2 inch (1 cm) thick.
Fry in batches for 3 to 4 minutes per side, until deep golden and crisp at the edges, adding more oil between batches as needed.
Transfer the fritters to a plate lined with paper towels to drain briefly, then serve hot.
Regional variants
Some cooks add a little chopped mint or a pinch of piment d'Espelette to the batter, and smaller bite-size fritters are often served as an apéritif.
Cook's notes
- Squeeze the grated zucchini very dry; this is the key to crisp fritters rather than soft ones.
- Keep the heat at medium: if the oil is too hot, the outside browns before the center cooks through.
- Do not crowd the pan; fry in batches so the fritters crisp evenly.
Serve with
Grilled lamb, fish or chicken, a crisp green salad, or as part of an apéritif spread.
Make ahead and storage
Drain the grated zucchini and onion up to 1 day ahead and refrigerate; cooked fritters keep for 2 days in the fridge and reheat in a 350°F (175°C) oven until crisp.
