Battered Courgette with Garlic Alioli
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 3 large courgettes, sliced
- 120 g plain flour
- 150 ml whole milk
- 2 garlic cloves
- 2 egg yolks
- 150 ml olive oil
- 500 ml vegetable oil for frying
Method
- 1
Blitz the garlic and egg yolks together, then with the motor running add the olive oil in a thin, steady stream until thick and glossy. Season the alioli well.
- 2
Whisk the flour and milk together to a smooth, thin batter.
- 3
Heat the vegetable oil in a deep pan to 180C. Dip the courgette slices in the batter and fry in batches for 2-3 minutes until golden and crisp.
- 4
Drain on kitchen paper and season with salt.
- 5
Serve hot with the garlic alioli for dipping.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.