Courgette fritti with truffle & artichoke mayo

Name: Courgette fritti with truffle & artichoke mayo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 g courgettes; 100 g plain flour; 100 g cornflour; Vegetable oil, for deep frying; 200 ml sparkling water, chilled

Angela Hartnett serves this recipe with aubergine parmigiana for Nick Grimshaw and guest Shania Twain on episode 15, season 5 of Dish, the Waitrose podcast. The dish is paired with Araldica Barbera d'Asti Superiore and Pommery Rosé Brut Champagne NV.

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Serves4
CourseStarter
Prepare10 mins
Cook15 mins
Total time25 mins

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500g courgettes
100g plain flour
100g cornflour
Vegetable oil, for deep frying
200ml sparkling water, chilled

For the mayo

100ml mayonnaise
3 tbsp Belazu Truffle & Artichoke Pesto

Top and tail the courgettes, cut in ½ widthways, then cut into batons 1cm wide. Add the plain flour and cornflour to a large bowl and season generously. In a separate bowl, mix the mayo ingredients together. Set aside.
Put 3-4cm of oil into a large heavy-based saucepan. Heat it to 170ºC, gas mark 5, or until a cube of bread sizzles and rises quickly to the surface. While the oil is heating, slowly whisk 150ml sparkling water into the flour mix. The batter should have the consistency of double cream, so add a splash more sparkling water if needed. Line a large plate with kitchen paper for later.
Once the oil is hot, dip some courgette batons into the batter, until fully coated. Carefully lower them into the oil and fry for 3-4 minutes, or until puffed, crisp and starting to brown. Remove with a slotted spoon to the plate to drain. Repeat with the remaining courgette. Serve hot, with the mayo on the side for dipping.

Cook’s tip

For the flour mix, Angela Hartnett uses equal parts pasta flour, cornflour and plain flour equating to 200g. She mixes the sparkling water into the flour with chopsticks to avoid over whisking.