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
Freshly Ground Pepper
Finely grate courgette and cheese. Set aside.
Combine flour, baking powder and baking soda in a bowl. Set aside.
In a mixing bowl, whisk eggs well.
While whisking, add oil, salt and pepper.
Add crème fraîche one tablespoon at a time whisking well in between.
Add grated cheese, lemon zest, as well as mint.
Fold dry ingredients in two additions. Add Courgette.
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.
Spoon or pipe batter into pan and bake at 350 degrees for roughly 9-10 minutes or until lightly golden.
Let cool slightly before turning out and enjoy warm.