swiss chard fritters for one- les farcoux
When last we met, I was telling you a little story about the road trip to Michel and Sebastian Bras joint. I got waylaid at the minuscule Saturday Morning market at Laguiole. I promised a little recipe for these savory Aveyronnais ‘swiss chard’ fritters called farcoux or farçous. After referencing a few old books, the fab internet and my own ideas, I plotted out a simple rule of thumb by asking a simple question:
- How many people eating? how many things?
Since I’m on my own this week and know my own capacity for hot fried savory things is quite expansive, I opted for the ‘one person/one egg ‘rule of thumb. It’s the same one I use for making pasta, crepes, clafoutis, creme Catalan and other egg based recipes.
Next I realized there was no milk in the house or boat. So I substituted fromage blanc. This is what happened:
1/2 cup greens from Swiss chard- finely chopped
1 tablespoon parsley- finely chopped
1 slice onion- finely chopped
one tablespoon fromage blanc
one tablespoon flour
salt
lots of pepper
Heat some oil in a pan until very hot.
Drop the farcoux in the pan by tablespoon.
Cook until golden then turn.
When cooked remove to paper to drain; dust liberally with salt and pepper.
Eat while hot. Take the dog for a walk.
See, French food is easy!
Sometimes it just as simple to make something for one as it is for a group.
With one egg and a tablespoon of milk, flour, sugar, you can spoil yourself silly.
Et voila!
And most likely the egg, parsley and chard came from your hens and potager(?), making this even more sublime!
yes, Christine, this is the sort of easy lunch I gather from the garden and house. I love ‘shopping’ at my doorstep best of all!