Introduction

Beignets de Courgettes à la Mode de Corte are Corsican-inspired zucchini fritters that balance mountain herbality with seaside lightness. These beignets are crisp at the edges, tender within, and delicately perfumed by mint, parsley, and lemon zest. A whisper of brocciu (Corsica’s beloved fresh sheep’s cheese) lends creaminess and a faint milky sweetness that pairs beautifully with zucchini’s gentle flavor. If brocciu isn’t available, drained ricotta steps in smoothly. To echo island tradition and keep the texture buoyant, the batter is lightened with cold sparkling water, and for a deeper regional nod, a little chestnut flour adds nuttiness and a warm, sunset hue.

Why This Recipe Works

• Moisture management: Salting and squeezing the zucchini prevents sogginess and helps the beignets fry to an audible crisp.
• Lift and lightness: Baking powder plus chilled sparkling water gives the batter a delicate rise and airy crumb.
• Regional personality: Chestnut flour and brocciu are two Corsican signatures. Even a small amount transforms aroma and color.
• Balanced flavor: Lemon zest, mint, and parsley keep things bright, while garlic and scallions provide savory depth.

Ingredient Notes

• Zucchini: Choose smaller courgettes—they’re denser, less watery, and sweeter. Grate on the large holes for a textured bite.
• Brocciu vs ricotta: Brocciu is traditional and more tangy; ricotta is accessible and neutral. For either, drain well to avoid loosening the batter.
• Chestnut flour: Optional but recommended. Start with 10–25% of total flour weight; any more can make the batter heavy.
• Sparkling water: Keep it very cold. The temperature and bubbles both help with crispness and lift.
• Oil: Olive oil is authentic and flavorful for shallow frying. Keep it at 175–185°C; too cool equals grease, too hot means rapid browning without cook-through.

Technique Tips

• Squeeze thoroughly: After salting, press zucchini in a clean towel until nearly dry—this is the difference between ethereal and leaden.
• Don’t overmix: Stir just until no dry streaks remain. Overworked batter develops gluten and toughens the crumb.
• Fry in batches: Crowding drops oil temperature. Maintain an even sizzle rather than an aggressive roar.
• Rack over paper: A wire rack preserves crispness better than paper towels alone, which can steam the undersides.

Serving Suggestions

• Aperitif platter: Serve hot with lemon wedges and a cooling yogurt dollop. A drizzle of honey warmed with a splash of vinegar and a pinch of chili mirrors Corsica’s maquis—the fragrant shrublands—where wild honey and herbs thrive.
• Pairings: Crisp Corsican white (Vermentinu) or a chilled Provençal rosé; for non-alcoholic, a lemony sparkling water with a mint sprig.
• Accompaniments: Bitter greens salad with a sharp vinaigrette, or grilled sardines for a seaside spread.

Make-Ahead & Storage

• Prep ahead: Grate, salt, and squeeze zucchini up to 8 hours in advance; refrigerate in a covered container. Chop herbs just before mixing to preserve fragrance.
• Batter rest: A short 5–10 minute rest is helpful, but avoid long rests once combined—the baking powder’s first rise dissipates.
• Reheat: Crisp in a 200°C oven or air fryer for 5–7 minutes. They’ll re-crisp surprisingly well.
• Freeze: Fry, cool, then freeze in a single layer. Reheat from frozen at 200°C for 10–12 minutes.

Variations

• Maquis herb mix: Swap parsley for wild fennel fronds or add thyme and marjoram for a deeper Corsican profile.
• Cheese twist: Replace brocciu with crumbled feta for salinity, or a spoon of grated Pecorino for sharper umami.
• Gluten-free: Use a 1:1 gluten-free flour blend and a spoon of rice flour for extra crunch.
• Spiced: Fold in a pinch of ground coriander and cumin for a Levantine echo.

Cultural Snapshot: Corte, Corsica

Corte, perched dramatically in Corsica’s mountainous interior, is the island’s historic heart and a keeper of tradition. Here, cuisine leans on pastoral ingredients—sheep’s milk cheeses like brocciu, chestnuts that sustained generations, and herbs that perfume the hillsides. Zucchini beignets (frittelle di zucchini) are a beloved summer snack, shared at village gatherings or served as a rustic appetizer. The use of chestnut flour reflects centuries of chestnut cultivation, once so important it was called the “bread tree” of Corsica. A honey drizzle nods to the island’s renowned apicultural heritage, where bees roam a tapestry of cistus, myrtle, and strawberry tree.

Troubleshooting

• Beignets greasy? Oil was too cool. Preheat properly and let it rebound between batches.
• Beignets pale but cooked? Raise heat slightly; aim for steady golden coloration in 4–6 minutes total.
• Batter too loose? Zucchini wasn’t squeezed enough. Add a spoon of flour or rice flour to tighten.
• Dense interior? Overmixed or overpacked spoonfuls. Loosen batter with a splash more sparkling water and drop smaller mounds.

Sustainability Notes

Zucchini is prolific and reduces food waste when you catch garden gluts early. Save zucchini liquid for soup stock or risotto; it carries subtle vegetal sweetness. Frying oil can be filtered and reused for savory frying, then disposed of responsibly.

These Corte-style beignets are a small plate with a big sense of place—mountain herbs, chestnut whispers, and sunny lemon brightness, all wrapped in a crackling shell. They’re simple enough for a weeknight and special enough for a summer feast.