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A plate serving courgette fritters with tarragon aïoli

Courgette fritters with tarragon aïoli

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

Use up a glut of courgettes to make these fritters served with aïoli, great for entertaining. We've given ours a twist with crunchy pumpkin seeds and chilli

  • Vegetarian
Nutrition: Per serving


For the aïoli

  • bunch tarragon (leaves and stalks)
  • 300ml vegetable oil
  • 1 garlic clove , crushed to a paste with a pinch of salt
  • 2 egg yolks
  • ½ lemon , juiced

For the fritters

  • 4 courgettes , coarsely grated
  • 4 spring onions , sliced
  • 50g feta , crumbled
  • 50g parmesan (or vegetarian alternative), grated
  • pinch of chilli flakes
  • 2 eggs , beaten
  • 4 tbsp self-raising flour
  • 2 lemons , zested
  • 2 tbsp toasted pumpkin seeds or toasted flaked almonds
  • rapeseed oil , for frying


  • STEP 1

    First, make the tarragon aïoli. Prepare an ice bath with ice cubes and water in a bowl, ready to refresh the tarragon. Bring a pan of water to the boil and blanch the tarragon for 30 secs. Drain quickly and immediately refresh in the ice-cold water. Squeeze out the excess water, then blitz with the oil in a food processor until you have a green oil. Strain through a sieve to remove some of the bits.

  • STEP 2

    Put the garlic and egg yolks in a bowl and whisk until the yolks go pale and fluffy. Squeeze in a touch of lemon juice and whisk again, then slowly drizzle in the oil, whisking quickly and continuously, until it starts to thicken. Add a tiny splash of water if it looks like it’s going to split. Keep adding the oil until it’s all combined into a nice, thick green aïoli. Taste for seasoning and add lemon juice or salt to balance it.

  • STEP 3

    To make the fritters, toss the courgettes with a large pinch of sea salt and put in a colander set over the sink or a bowl for about 10 mins. Tip into a clean tea towel and squeeze out the excess moisture.

  • STEP 4

    Mix the courgettes with all the other fritter ingredients (except the oil) until well combined. Heat a little rapeseed oil in a non-stick pan and add fritter-sized spoonfuls. Cook until a crust has developed, then flip over with a palette knife or spatula. Keep warm on a plate in the oven until they’re all done, then serve with hefty dollops of the aïoli. This is good as a side for fish, or as a snack/starter on a summer day.

Goes well with

Recipe from Good Food magazine, June 2017


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A star rating of 4.7 out of 5.6 ratings

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