ingredients
3 large courgettes
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
100g self-raising flour
2 eggs, beaten
100g feta, drained and finely cubed
4-6 tbsp Borderfields Cold Pressed Rapeseed oil
Handful of chopped basil leaves
Sea salt and black pepper
Lemon and Garlic Aioli:
3 garlic cloves, peeled and crushed
Juice of ½ lemon
2 egg yolks
150ml Borderfields Cold Pressed Rapeseed oil
Sea salt and black pepper
Preheat the oven to 140°C/Gas 1
method
Coarsely grate the courgettes into a large mixing bowl and sprinkle with a good pinch of sea salt and black pepper. Set aside for 5 minutes.
Meanwhile prepare the aioli; pound the garlic, sea salt and black pepper in a mortar until smooth. Add half of the lemon juice and both egg yolks. When these are blended, whisk in the rapeseed oil, drop by drop, increasing the trickle as an emulsion form. Continue until it makes a thick mayonnaise, add lemon juice to thin and season. Set aside.
Using a triple layer of kitchen paper, squeeze the courgettes between the kitchen paper to absorb their moisture, repeat until they are dry. Mix the shallots, basil, garlic, flour and eggs. Mix into a thick batter and fold in the feta.
Heat the rapeseed oil in a large frying pan, once hot, add a heaped tablespoon of the batter and cook 4 fritters at a time for 3-4 minutes each side until deep golden and cooked through. Keep warm in the oven.
Serve 2-3 fritters per person with some rocket and a spoonful of the lemon and garlic aioli.
