Galettes de courgettes

It’s that time of year when your home-grown courgettes (zucchini) risk running riot and turning into marrows the minute you turn your back. Time for galettes. My trusty Collins French-English dictionary translates galette as ship’s biscuit, pancake or tortilla. (Also, I learnt, if you say of someone that they have de la galette, it means they’re loaded – love dictionaries; I bet Google would never tell you that..)

So, these are courgette (zucchini) pancakes by any other name, and they’re loaded with goodness. The key step is the salting, so they release their juice. One of the reasons courgettes grow so fast is they’re full of water. If you don’t salt them to coax the water out, the galettes will be soggy, and a good galette is not soggy, but retains the slightest crunch, with perceptible strands of green courgette – don’t peel them, but grate them coarsely, skin ‘n all. Then mix with eggs, herbs, onion, a potato or two and some starch to knit things together. Make them tiny, top with cherry tomatoes and serve as a tapa. Or top larger ones with with goat’s cheese slices for a starter, or serve with grilled fish, duck or lamb. Or heat a frying pan and dump the whole mixture in to make a courgette Rosti.


3 courgettes (about 500g)
1 large new potato, unpeeled
1 red onion
2 tablespoons finely chopped herbs (mint, chives, chervil, dill etc.)
salt and pepper
2 eggs
2 tbsp flour
1 tsp baking powder
olive oil or duck fat for frying galettes

  • Top and tail the courgettes but don’t peel them
  • Grate them coarsely using the grating disc of a food processor or cheese grater and put them in a large bowl
  • Grate also the potato and chop the onion and herbs finely – add to the bowl
  • Season with salt and pepper and mix well with a fork
  • Mix together the eggs, flour and baking powder till smooth and stir into the grated courgettes – mix well
  • Heat a film of oil or duck fat in a large frying pan, spoon in some of the mixture (the amount depends on the size of galette you’re after), flattening them with the back of a spoon
  • Flip them over once the underside is golden and fry the other side
  • Line an ovenproof dish with kitchen paper and tip the galettes in as they come out of the pan; keep them warm in an 80C oven till all are done

IMG_1858-001Courgette rosti – same mixture but fried as one big galette

2 thoughts on “Galettes de courgettes

  1. This looks very much like the zucchini fritters in your Alsace cookbook, which I’ve probably made 100 times. I’ll have to try this variation.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s