Courgette fritters with basil mayonnaise

Method

1. Place the sliced courgettes in a bowl and sprinkle with the salt. Leave to sit for one hour.

2. Rinse the courgettes very thoroughly under running water. Drain well and pat dry with paper towels.

3. Put the courgettes in a bowl with the milk. Leave to soak for 30 minutes.

4. Meanwhile make the mayonnaise. Beat the egg yolks with the mustard and vinegar until thick. Add the oil very gradually, whisking constantly. Fold in the basil, lemon juice and season to taste.

5. When ready to fry the courgettes, heat enough oil for deep-frying in a pan or large saucepan.

6. Drain the courgettes and toss in flour to coat.

7. When the oil has reached 190°C (or when a cube of bread turns golden in about 40 seconds), fry the courgettes a few at a time until crisp and golden.

8. Remove with a wire scoop and drain on paper towels. Transfer to a warm serving dish. Sprinkle with salt and garnish with lemon slices. Serve with the mayonnaise.

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Ingredients

4 courgettes, sliced into 3cm fingers
2 tbsp Salt
300ml Milk
plain flour, for coating
groundnut oil, for deep-frying
lemon, slices, to garnish

For the basil mayonnaise:

2 egg yolks, at room temperature
1 tsp English or French mustard
2 tsp white wine vinegar
300ml sunflower or olive oil
good handful of basil leaves, finely shredded
squeeze of lemon juice
salt and pepper

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