A plate serving courgette fritters with tarragon aïoli

Courgette fritters with tarragon aïoli

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(1 ratings)

Prep: 30 mins Cook: 30 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal651
  • fat60g
  • saturates7g
  • carbs13g
  • sugars2g
  • fibre2g
  • protein12g
  • salt0.5g
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Ingredients

    For the aïoli

    • bunch tarragon (leaves and stalks)
      Tarragon

      Tarragon

      ta-ra-gon

      A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

    • 300ml vegetable oil
    • 1 garlic clove, crushed to a paste with a pinch of salt
    • 2 egg yolks
    • ½ lemon, juiced
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    For the fritters

    • 4 courgettes, coarsely grated
      Courgette

      Courgette

      corr-zjet

      The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

    • 4 spring onions, sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 50g feta, crumbled
      Feta

      Feta

      feh-tah

      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

    • 50g parmesan (or vegetarian alternative), grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • pinch of chilli flakes
      Chillies

      Chilli

      chill-ee

      Part of the capsicum family, chillies come in scores of varieties and colours (from green…

    • 2 eggs, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 4 tbsp self-raising flour
    • 2 lemons, zested
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 2 tbsp toasted pumpkin seeds or toasted flaked almonds
    • rapeseed oil, for frying
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    Method

    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.

    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.

    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.

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    barrettl
    12th Aug, 2017
    5.05
    I have made these several times now as part of a sharing tapas style board. Everyone loves them, I add some chopped up chorizo to the mixture which gives more flavour and serve with a sour cream and cucumber dip. I have made them before guests arrive and then reheated but prefer them made fresh.
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