Vegetable fritters with courgette and tarragon aioli

• tarragon bunch

  (leaves and stems)

• vegetable oil↗300ml ml
• garlic clove↗1

  crushed into a paste with a pinch of salt

• egg yolks↗2
• lemon↗½

  juiced

• courgettes4

  coarsely grated

• spring onion↗4

  chopped

• feta↗50g g

  crumbles

• parmesan↗50g g

  (or vegetarian alternative), grated

• pinch of chili↗

  flakes

• eggs↗2

  beaten

• self-raising flour↗4 tbsp tbsp
• lemons↗2

  zest

• toasted pumpkin seeds2 tbsp tbsp

  or toasted almond flakes

• rapeseed oil↗

  for frying

Step-by-step instructions

1. 1

   First prepare the tarragon aioli. Set up an ice bath with ice cubes and water in a bowl to chill the tarragon. Bring a pot of water to a boil and blanch the tarragon for 30 seconds. Quickly drain the water and immediately cool it in the ice‑cold water. Squeeze out excess moisture, then blend it with oil in a food processor until you obtain a green oil. Strain through a sieve to remove any particles.

2. 2

   Place the garlic and egg yolks in a bowl and whisk until the yolks become pale and fluffy. Add a splash of lemon juice and whisk again, then slowly drizzle in the oil while whisking rapidly until the mixture begins to thicken. If the emulsion seems to break, add a drop of water. Continue adding oil until it forms a thick green aioli. Taste and add more lemon juice or salt as needed.

3. 3

   To make the fritters, toss the courgettes with a generous pinch of sea salt and place them in a colander over a bowl or sink for about 10 minutes. Transfer to a clean kitchen towel and squeeze out excess moisture.

4. 4

   Combine the courgettes with all the other fritter ingredients (except the oil) until the mixture is homogeneous. Heat a little rapeseed oil in a non‑stick pan and spoon portions of the batter into it. Fry until a crust forms, then flip with a spatula. Keep the cooked fritters warm on a plate in the oven until all are done, and serve with generous portions of aioli. They work well as a side to fish or as a snack/appetizer on a summer day.