In the big markets of Marseille
and Toulon there are always one or
two stalls selling cooked food, such
as socca and panisse (different sorts
of pancakes made of semolina or
maize flour), little anchovy pâtés,
and these beignets, smoking hot
from the pan. They are quite
excellent.
Without peeling the aubergines,
slice them lengthwise very thinly.
Salt them and leave them to drain
on a plate for an hour.
Squeeze out the water, dip the
slices in frying batter (see p. 50)
and fry them in very hot oil.
Courgettes can be cooked in the