Courgette fritters with almond aioli

These courgette fritters are made with tempura batter for a light and crispy texture. I have also used my spiraliser in order to get these little bundles of finely sliced courgettes. 


In Romania, we have a strong tradition of growing vegetables. Everybody with a little cottage in the countryside has a garden, where they grow tomatoes, cucumbers, onions, garlic, courgettes and green beans. This is more or less the standard Romanian family vegetable garden. Sometimes, we also grow deliciously sweet watermelons to eat right out of the fridge on hot summer’s days, and of course pumpkins, not for Halloween, but for roasting in the oven or making strudel or pies. 


The courgettes are quite magical in the garden. They can grow up to 1m long if you don’t harvest them on time, and one or two rows of courgettes can keep giving…relentlessly until you just can’t cope anymore. They always grow overnight, so the following day you find a completely new crop to harvest.


I remember one year, when my father (a keen gardener) just thought of planting some different types of courgettes. The flowers were beautiful, and we were all very intrigued and impatient to see the results. Then, the results just overwhelmed us.


That summer, we ate courgettes with almost everything, raw or cooked, breakfast or dinner, snack or packed lunch. We roasted them, steamed them, layered, pickled or froze them, gave loads to the rest of our family, and to our neighbours and their neighbours. We even made jam! Yes, I should try to make it again. It was extremely good. 


For this recipes, you only need 2 courgettes. 

Start with the almond (or no-egg) aioli, you can find the recipe here.



2 courgettes, use your spiraliser or just grate them

85g of plain flour

1/2 tsp salt

1/2 tsp sugar

200ml of sparkling water, chilled

250ml vegetable oil



Add the flour, salt and sugar together in a bowl. Whisk in the chilled sparkling water but be careful not to over whisk.



Leave the batter to rest in the fridge for 30 minutes.


In the meantime, heat the oil in a deep pan. When is very hot, start making the courgette fritters.


Squeeze as much water as you can out of the courgettes. Then take a handful, dip in the tempura batter and quickly fry in the pan. Set aside on a kitchen towel to lose some of the oil.


Eat as soon as they are ready and dip them in the aioli. A big glass of beer is a must!