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


  • 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


  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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