Beignets de courgettes

For the Fritters

• 2 lb (1 kg) large courgettes (or marrow), peeled, de-seeded and cut in large chunks
• 2

Boil the courgettes for 20 to 30 minutes, until tender but still in one piece. Drain and mash, and leave in a sieve until completely drained.

Meanwhile make the sauce. Cook the tomatoes, garlic and thyme together over a low heat until most of the liquid has evaporated. Push through a fine sieve. Add salt and pepper and re-heat when ready to serve.

In a bowl combine the courgette