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Spicy Courgette Fritters with Lime Mayonnaise Dip

Courgettes – known as zucchini to Italians, Australians and Americans – are really just baby marrows. They have a high water content, although little ones have less water and more flavour. Courgette flowers are also delicious – stuff with herbs or cheese then deep fry them in batter.

  • Timer Prep 20 min
    Cook 15 min
  • Chart 730.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Zest and juice the limes. Quarter the small courgettes lengthways then cut each quarter into 5cm lengths.

For the Mayonnaise Dip

  1. 1 Put the egg yolks, Dijon mustard and half the lime rind and juice in a food processor and season.
  2. 2 Whizz briefly to combine then, with the motor still running, pour the oil in a slow, steady stream through the feeder tube.
  3. 3 Stir in the remaining lime rind and juice to taste, then transfer to a bowl, cover and chill until ready to use.

For the Fritters

  1. 4 Whisk together the water and egg in a large bowl.
  2. 5 Whisk in the flour, chilli flakes and a pinch of salt. Do not over-whisk – it doesn’t matter if there are a few small lumps.
  3. 6 Heat the oil in a wok or deep frying pan until a cube of added bread turns brown in around 30 seconds.
  4. 7 Add the courgette pieces to the batter and turn to coat, then drop into the hot oil. You will need to do this in batches.
  5. 8 Cook for 3-5 minutes, turning occasionally, until golden.
  6. 9 Remove with a slotted spoon and drain on kitchen paper. Serve with the lime mayonnaise dip and extra lime wedges for squeezing.
  • Average per serving
  • Calories 730.0kCal
  • Fat68.3g
  • Saturated11.5g
  • Salt1.25g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg