Courgette Fries with Lime & Black Garlic Mayo

Make the mayo

1. Mash the black garlic cloves with a knife (if using cloves) until smooth to make paste and whisk in the paste, lime zest, and lime juice into the mayo and season with salt and pepper to taste
2. Chill until needed - ideally a few hours so the flavour can develop

Mix the batter

1. In one large bowl add 100g corn flour and a pinch of salt and set aside
2. In a separate large bowl, whisk together the plain flour, cornflour, and salt
3. Gradually whisk in the sparkling water until just combined — the batter should be light

Fry the courgette

1. Heat a generous amount of oil in a pot to 180°C
2. Ensure the oil doesn’t come more than ¾ of the way up the pot
3. Add the courgette to the cornflour and toss to coat
4. Working in batches, lift the courgette out of the cornflour and tap off any excess
5. Dip the into the batter, letting excess drip off, then gently lower into the hot oil
6. Fry for 3–4 minutes until crisp and very lightly golden
7. Remove with a slotted spoon or tongs and drain on kitchen paper and sprinkle immediately with flakey salt

Assemble and garnish

1. Pile the courgette fries onto a plate
2. Drizzle with honey or agave, a squeeze of lime and sprinkle with chilli flakes or gochugaru
3. Serve straight away with a generous bowl of the mayo on the side

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