Spicy Courgette Fritters with Lime Mayonnaise Dip
Courgettes – known as zucchini to Italians, Australians and Americans – are really just baby marrows. They have a high water content, although little ones have less water and more flavour. Courgette flowers are also delicious – stuff with herbs or cheese then deep fry them in batter.
Preparation
Zest and juice the limes. Quarter the small courgettes lengthways then cut each quarter into 5cm lengths.
For the Mayonnaise Dip
- 1 Put the egg yolks, Dijon mustard and half the lime rind and juice in a food processor and season.
- 2 Whizz briefly to combine then, with the motor still running, pour the oil in a slow, steady stream through the feeder tube.
- 3 Stir in the remaining lime rind and juice to taste, then transfer to a bowl, cover and chill until ready to use.
For the Fritters
- 4 Whisk together the water and egg in a large bowl.
- 5 Whisk in the flour, chilli flakes and a pinch of salt. Do not over-whisk – it doesn’t matter if there are a few small lumps.
- 6 Heat the oil in a wok or deep frying pan until a cube of added bread turns brown in around 30 seconds.
- 7 Add the courgette pieces to the batter and turn to coat, then drop into the hot oil. You will need to do this in batches.
- 8 Cook for 3-5 minutes, turning occasionally, until golden.
- 9 Remove with a slotted spoon and drain on kitchen paper. Serve with the lime mayonnaise dip and extra lime wedges for squeezing.
- Average per serving
- Calories 730.0kCal
- Fat68.3g
- Saturated11.5g
- Salt1.25g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg