Courgette fritti with truffle & artichoke mayo
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Medium
My go to recipe when I want something impressive but honestly don't have much time is courgette fritti with truffle and artichoke mayo. These crispy golden courgettes come together in just 25 minutes, which is perfect for midweek entertaining or a fancy side dish. The beauty of courgettes is that they're naturally low in calories while packed with vitamin C, so you can indulge without any guilt. I simply slice them, dip them in a light sparkling water batter, and fry until golden, then serve with the most luxurious mayo mixed with truffle and artichoke pesto. It sounds restaurant quality but trust me, it's wonderfully simple and uses just a handful of ingredients. Your friends will be seriously impressed.
Ella x
Ingredients
- 500 gramscourgettes
- 100 gramsplain flour
- 100 gramscornflour
- 1vegetable oil(Vegetable oil, for deep frying)
- 200 mlssparkling water( sparkling water, chilled )
- 100 mlsmayonnaise
- 3 tbspbelazu truffle & artichoke pesto
Detail level
Instructions
- 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.
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