Low Sodium Beignets de Courgettes
Crisp, golden, and irresistibly light, these Low Sodium Beignets de Courgettes are a delightful twist on a classic French favorite. Made with freshly grated zucchini, a hint of black pepper, and a touch of parsley, this recipe showcases simple, wholesome ingredients while keeping sodium levels in check. The secret lies in the batter: a combination of all-purpose flour, baking powder, and low sodium mineral water for an airy, fluffy texture. Lightly fried in olive oil to perfection, each bite offers a crispy exterior with a soft, savory center. Perfect as an appetizer, snack, or side dish, these zucchini fritters pair beautifully with a squeeze of fresh lemon for a zingy finish. Plus, with just 15 minutes of cooking time, they’re as quick to prepare as they are to devour! Perfect for health-conscious foodies seeking a low-sodium, flavorful treat.
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Ingredients
- 2 medium zucchini (courgettes)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.75 cup low sodium mineral water
- 1 egg
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup olive oil
- 4 lemon wedges for serving
Directions
Step 1
Start by grating the zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure the beignets are not soggy.
Step 2
In a large mixing bowl, whisk together the flour and baking powder. This dry mix will help give the beignets their signature puff.
Step 3
In a separate bowl, beat the egg and add the low sodium mineral water. The carbonation in the mineral water helps achieve a light and airy texture.
Step 4
Slowly pour the egg and mineral water mixture into the flour mixture, stirring gently to combine until smooth. Be careful not to overmix to maintain a light batter.
Step 5
Add the drained zucchini to the batter along with the black pepper and chopped parsley. Stir gently until all ingredients are well incorporated.
Step 6
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, use a spoon to carefully drop the batter into the hot oil, forming small rounds.
Step 7
Fry the beignets for about 2-3 minutes on each side or until they are golden brown and crispy. You can transfer them to a paper towel-lined plate to absorb any excess oil.
Step 8
Serve the beignets warm, garnished with lemon wedges for squeezing over the top to add a fresh, tangy finish.
Nutrition Facts
| Serving size | (871.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1121.6 |
| Total Fat 65.8g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 196mg | 0% |
| Sodium 585.6mg | 0% |
| Total Carbohydrate 112.8g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 12.3g | |
| Protein 23.9g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 137.1mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1420.2mg | 0% |
Source of Calories