Lou farsoun rouergat

Far away from the sunshine of courgette flowers, the people of the upland hill country rejoice in a kind of fritter called farsou or farsoun. Basically featuring green vegetables and herbs, it may also contain pork or even leftovers from a pot-au-feu. Sometimes prunes replace the meat. There are as many different recipes as there are cooks, but the two following versions may be regarded as typical. Eat them hot: they are a bit solid when cold.