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Among the aperitifs of the French regions, there is a particularly delicate dish: zucchini fritter. The long yellow petals can be tasted, especially in Provençal aperitifs.
The courgette flower fritter is the star of a seaside restaurant in La Croix-Valmer (var). It is the essential for the aperitif for a group of friends from Lyon (Rhone). For them, there is no question of starting a meal without having tasted this Provençal specialty. It all starts in the morning, cogolin (var)where the chef comes to make his selection for the restaurant.
“This is part of the Provençal aperitif. It’s not something you find everywhere. This is also what makes the charm of the courgette flower (…). It’s something you must have eaten during your stay“, estimates Vincent Maillard, chef of the Lily of tea Valley. Before preparing them in donuts, the chef gently rinses them. The recipe includes eggs and three different flours: of wheat, rice and a more local one. This ephemeral dish can only be enjoyed during the summer.
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