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.