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

For the aïoli

For the fritters

Method

  • 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

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    Rating: 4 out of 5.5 ratings
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