The markets in the south of France in June are filled with a bounty of courgette and their flowers.
Taking the classic lemon shell-shaped madeleine we all know and love and making it savoury.
With the addition of mint these are a lovely snack for your summer aperitifs!
Yield 24 Madeleines
Mis en Place
1/2 C. Finely Grated Courgette (Zucchini)
*I finely chopped 1 flower as well
2 Whole Eggs
1/4 C. Olive Oil
3 Tbsp. Crème Fraîche
Zest of Half a Lemon
3-5 Mint Leaves finely Chopped
1/2 C. Finely Grated Cheese
*Here I am using "Tomme aux Fleurs"
3/4 C. All Purpose Flour
1 Tsp. Baking Powder
1 Tsp. Baking Soda
Sea Salt
Freshly Ground Pepper
Method
Step 1
Finely grate courgette and cheese. Set aside.
Step 2
Combine flour, baking powder and baking soda in a bowl. Set aside.
Step 3
In a mixing bowl, whisk eggs well.
While whisking, add oil, salt and pepper.
Step 4
Add crème fraîche one tablespoon at a time whisking well in between.
Step 5
Add grated cheese, lemon zest, as well as mint.
Step 6
Fold dry ingredients in two additions. Add Courgette.
Step 7
Prepare Madeleine pan by brushing unsalted softened butter into each crevice and dusting with flour.
*Omit this step if using a silicone madeleine pan.
Chill pan for 10 minutes.
Step 8
Spoon or pipe batter into pan and bake at 350 degrees for roughly 9-10 minutes or until lightly golden.
Step 9
Let cool slightly before turning out and enjoy warm.
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