Courgette fritters with tarragon aïoli

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

Prep:30 mins
Cook:30 mins
Serves 6
More effort

Nutrition per serving

kcal 651
fat 60g
saturates 7g
carbs 13g
sugars 2g
fibre 2g
protein 12g
salt 0.5g

Ingredients

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
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

Method

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.
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.
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.
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.