Farçous from Aveyron (chard and herb fritters)
Ingredients
Method
- Wash the chard leaves and parsley and dry them well. Chop them finely with the garlic and onion.
- In a bowl, whisk the eggs with the flour, then gradually add the milk to make a smooth, thick batter.
- Add the chopped chard and herbs and the crumbled sausage meat. Season lightly with salt, add pepper and mix well.
- Heat a little oil in a large frying pan over medium heat. Drop in spoonfuls of batter and flatten them slightly to make fritters about 8 cm across.
- Cook for 4 minutes, until the underside is golden, then turn and cook for another 4 minutes. The sausage meat must be cooked through.
- Drain the farçous on kitchen paper and serve hot with a green salad.
Notes
Golden on the outside, tender and green on the inside, farçous from Aveyron are small fritters made with chard leaves, parsley and garlic, the great speciality of the farms of Rouergue in south-west France. Here is our farçous recipe, just as families in the Ségala and Aubrac still make it.
The history of traditional farçous
Farçous were born in the farmhouse kitchens of Aveyron. They were made with whatever the vegetable garden offered, especially chard, which is widely grown in the region, and with leftover sausage meat after the pig was killed. Their name recalls the word “farce”, meaning stuffing: a farçou is a herb stuffing cooked like a fritter.
Today the farçou is still a very popular speciality of Aveyron. You will find it at markets, village fairs and on family tables, often in the evening with a salad. These fritters are simple, cheap and full of flavour.
The farçous recipe step by step
The recipe comes in three stages. First, the chard leaves are finely chopped with parsley, garlic and onion. Next, a thick batter is made with eggs, flour and milk, then everything is mixed with the sausage meat. All that is left is to fry small fritters in a pan, like thick pancakes.
Farçous batter
For a good farçous batter, allow 3 eggs, 150 g flour and 200 ml milk for 300 g of chard leaves. The batter should be thick and hold on a spoon, a little like fritter batter. It is only there to bind the herbs: the chard should dominate. If the batter is too runny, the farçous spread out and turn dry.
Farçous with chard leaves
These chard fritters use the green leaves of the chard. Remove the white stalks, which are tougher, and keep them for a gratin. The leaves are easy to chop with a knife or in a food processor. Out of season, you can replace some of the chard with fresh spinach.
How to cook farçous
To cook farçous well, remember one rule: a hot pan, but not too hot. If the heat is too high, the outside burns before the inside is cooked. Allow 4 minutes per side over medium heat, with a drizzle of oil or a little duck fat. Flatten each fritter slightly with the back of the spoon so it cooks evenly.
Farçous with sausage meat
Farçous with sausage meat are the most common version in Aveyron. The meat adds softness and flavour. Some families replace it with very finely chopped pork belly or bacon. Either way, cook the farçous right through, until the meat is no longer pink.
Vegetarian farçous
For vegetarian farçous, simply leave out the sausage meat. Add a few more herbs, such as chives or sorrel, and a spoonful of grated cheese to the batter for flavour. In the past these were called lean farçous, made on meatless days.
Farçous with parsley and garlic
Farçous get all their aroma from parsley and garlic. Don’t be shy with the parsley: a large bunch for one bunch of chard. The garlic should be fresh and finely chopped. A good twist of black pepper lifts everything, and our spice guide has more seasoning ideas.
Easy farçous for a weeknight
For easy, quick farçous, use a food processor for the chard and herbs and an electric whisk for the batter. Everything is ready in 15 minutes of preparation. The farçous cook in two batches in a large frying pan.
Farçous as an appetiser
For an appetiser, make mini fritters with a teaspoon of batter. Serve them warm on cocktail sticks, with a dip of fromage frais or Greek yoghurt and chives. Children and adults alike will love them.
What to serve with farçous
The classic side is a green salad with a light dressing, made with walnut oil if possible. Farçous also go very well with roast meat or aligot, the cheesy mashed potato of Aubrac. For a meal from south-west France, serve them after a bowl of tourin, the garlic soup of Périgord.
Farçous: calories
For 4 people, with sausage meat, allow about 455 kcal per serving, with 19 g of protein. Without meat, a serving drops to about 305 kcal. The chard adds fibre and plenty of green to the plate.
Freezing farçous
You can freeze farçous once cooked and cooled. Lay them flat on a tray in the freezer, then put them in a bag. To reheat, put them in the oven at 180 °C for 10 minutes or in a frying pan for a few minutes. They also keep for 2 days in the fridge.
More regional French recipes
Love the food of central France? Also try the tourtou from Corrèze, the buckwheat yeast pancake, and the Limousin potato pie. For another green idea, try our carrot-top and goat’s cheese quiche.
Frequently asked questions
Can farçous batter be made in advance?
Yes, a few hours ahead in the fridge, well covered. Stir it just before cooking, as the chard releases a little water.
Can farçous be eaten cold?
Yes. Cold, they are perfect for a picnic or a lunch box, with a little mustard. But they are best warm, while still crisp.
