Deep Fried Courgette Fritters with Tartare Sauce
Courgettes or Zucchini are one of those wonderful vegetables that many seem to have difficulty using. Ratatouille, a casserole of aubergines, peppers, tomatoes and courgettes is known to most, but courgettes fried with onions, garlic and a little oregano can be wonderfully simple.
My favourite is deep fried courgette fritters and served with a dip, garlic mayonnaise, chilli jam, or in this case with fantastic tartare sauce. It is worth the effort and much better than the pre-made jars. As a chef’s tip it is worth blanching the onion by pouring over a little boiling water from the kettle and leave to stand for a minute. This will help take out that raw acidity that can sometimes be overpowering.
What you need
4 courgettes
75g plain flour
Dessertspoon cornflour
Sea Salt & freshly milled pepper
2 eggs
75ml milk
Deep fat fryer set at 350 degrees
What you do
1. Slice the courgettes on an angle about 1cm thick.
2. Meanwhile mix the flour and cornflour together and season with sea salt and freshly milled pepper, and turn out onto a large flat plate.
3. Whisk the eggs and milk in a bowl and drop in the courgettes, toss well before picking out with one hand the courgette and dropping onto the flour. With the other hand turn over and pat well to remove any excess.
4. Reserve to one side and repeat until all the courgettes are floured.
5. Deep fry about ten pieces at a time until all are brown for about four minutes. Serve with the tartare sauce.
For the Tartare Sauce - What you need
¼ small onion finely chopped
100ml good mayonnaise
2 gherkins finely chopped
12 capers well chopped
2 teaspoons chopped parsley
What you do
1. Place the onion in a bowl and pour over a little boiling water and leave for two minutes. Meanwhile mix the remaining ingredients together well.
2. Pass the onion through a sieve and run under cold water, pat dry with kitchen cloth before stirring into the mayonnaise mix and serving.
