Courgette and goat cheese fritters with chervil mayo. Photo / Babiche Martens
Courgette and goat cheese fritters with chervil mayo. Photo / Babiche Martens
KEY POINTS:
Makes 12 small fritters
2 courgettes
½ cup tinned chickpeas, drained
70g goat cheese [look out for the new range from Puhoi Valley]
2 Tbs plain flour
2 eggs
salt and freshly ground black pepper
Mayo
4 large garlic cloves
1 Tbsp olive oil
2 egg yolks
tsp salt
1 tsp Dijon mustard
200ml [approximately] oliveoil
lemon juice to taste
1 Grate the courgettes and add to a large bowl with the chickpeas. Mash roughly with a fork then stir through the cheese and the flour.
2 Whisk the eggs and add with the seasoning. Let sit while making the mayo.
3 Preheat the oven to 200C. Peel the garlic, drizzle with olive oil and wrap in tinfoil. Place in a small dish and cook for 30 minutes.
4 To make the mayo, put the roasted garlic in a food processor with the egg yolks, salt and mustard. Turn the motor on and very slowly pour in the olive oil until the mixture becomes thick. Add lemon juice to taste.
5 Heat a pan and add enough olive oil to create a film on the bottom of the pan. Add small spoonfuls of the courgette mixture, leave for 2-3 minutes or until golden then turn over and repeat. Transfer to paper towels then serve with the mayo.
