Waitrose and Partners
Courgette fritti with truffle & artichoke mayo

Courgette fritti with truffle & artichoke mayo

A delicious way to use up courgettes. Served alongside the decadent truffle mayonnaise for dipping, these make a great alternative to crudités.

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  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

220kJ/ 534kcals

Fat

36g

Saturated Fat

3.1g

Carbohydrates

44g

Sugars

2.8g

Fibre

4.2g

Protein

5.7g

Salt

0.9g

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