RECIPE

Courgette fritti with basil aioli by Jonny Mulyk

Courgettes comes into their own when they’re fried, and there’s no more satisfying way to do this than a fritti, like this one from @jonnymulyk

Serves: 6-8
Time: 1hr
Difficulty: Medium

SEE RECIPE

In this recipe from @jonnymulyk, courgettes are served in the Roman style. Enveloped by the lightest batter and with a vibrant basil aioli for dipping, this is a super satisfying summer snack, and a great one for enjoying in front of summer sport.

Method

Ingredients

Step 1To begin, make a herb oil. Create an ice bath by filling a large mixing bowl with water and ice. Set aside. Set a large pot of water on to boil. When the water is boiling, blanch the herbs for 20 seconds until wilted and slightly darkened in colour. Quickly transfer the herbs from the water to the ice bath.
Step 2Remove the herbs from the ice bath and squeeze as much water out as possible. Take your time to remove as much water from the herbs as you can. Transfer the herbs to a high powered blender. Add the oil and blend on the highest speed for around 2-3 minutes. The heat from the friction of the blender will break the herbs down and create a dark green oil. When ready, the herb oil should feel warm to the touch.
Step 3Line a sieve with a muslin or J cloth and put a large mixing bowl underneath. Pour the oil from the blender through the cloth and leave for 30 minutes to strain. Allow to strain without intervention or the oil will become muddy. When the oil has strained. Discard the remnants in the cloth and leave to cool completely in the fridge.
Step 4For the aioli, put your egg yolk into a bowl along with the mustard, vinegar and salt. Blend using an hand blender while slowly drizzling in the herb oil. Once thick and emulsified you can start adding the oil more quickly. Blend in the juice of half a lemon. Set aside.
Step 5To make the fritti, cut the courgettes into sticks, discarding the seedy, watery core. Make the batter in a large mixing bowl by combining the salt, 00 flour, baking powder and cornflour. Slowly whisk in the sparkling water until the batter is smooth.
Step 6Add the flour and sea salt to a baking tray. Dredge the courgettes in the seasoned flour.
Step 7Pour neutral oil into a high-sided frying pan. Heat over a medium high heat until the oil reaches 170c or is shimmering. Transfer the dredged courgettes to the batter and toss until coated. Carefully transfer the courgettes to the pan of oil and fry, in batches, for around 4-5 minutes. They are done when they are crispy and not too coloured. Avoid overcrowding the pan.
Step 8Remove the fried courgettes onto a tray lined with kitchen paper. Toss in flaky sea salt. Serve with a generous spoon of the basil aioli and a wedge of lemon.

For the basil aioli
2 x packets of basil (or about 60g)
2 x packets of parsley (or about 60g)
600ml neutral oil
1 egg
1 tsp Dijon mustard
3 tsp white wine vinegar
1 tsp salt
Juice of half a lemon
For the fritti
200g 00 flour
100g cornflour
1 tsp salt
½ tsp baking powder
1 tsp sugar
400ml sparking water
4 courgettes
100g plain flour
½ tsp flaky salt
Neutral oil

Nest™ 9 Stainless-steel Food Preparation Set

£130.00
Nest™ Bake Non-Stick 3-piece Blue Baking Tray Set

~~Regular price £55.00~~ £44.00
Folio™ 4-piece Grey Chopping Board Set Regular

£60.00