Baked Parmesan Courgette Fries
If you have a glut of courgettes (zucchinis) in your garden right now, then this is THE recipe for you. I’m warning you though, Parmesan Courgette Fries can become a little addictive!
Parmesan courgette fries
- ½ cup ground almonds or fine instant polenta
- ½ cup parmesan finely grated use a microplane or the fine side of the grater
- 1½ tablespoons thyme oregano or rosemary finely chopped
- ½ teaspoon salt use herb salt if you have some
- 3 medium courgettes
- 1 egg lightly beaten
- 2-3 tablespoons mayonnaise good-quality
- 2 tablespoons yoghurt thick Greek natural unsweetened
- ½ clove garlic (small) very finely minced
- lemon zest finely grated ½ lemon
- 1 tablespoon lemon juice
- ¼ teaspoon smoked paprika
- Preheat oven to 220degC. Line a baking tray with baking paper.
- Mix ground almonds or polenta, parmesan, herbs and salt in a bowl. Place egg in a separate bowl.
- Trim the top and bottom off the courgettes, then cut each courgette in half, and then in half again lengthways, then into 1cm-thick fingers, just like chips.
- Dip each courgette finger in beaten egg and then in crumb mixture, making sure they are well coated. To avoid a sticky mess, use one hand for the egg bowl and one hand for the crumb mixture bowl! Arrange fries on prepared baking tray and bake for 12-15 minutes or until golden and crispy.
- Mix all aioli ingredients together and season to taste with salt and freshly ground black pepper.
- Serve courgette fries hot, straight from the oven with aioli. Yum yum!
They’re crunchy on the outside and very, very tasty, especially with an aioli to dip them into. They make a nice change from your standard potato fries, and are a great way to get everyone to eat their green veggies! You’ll find even the non-believers in the household can’t help themselves and will gobble them up quick smart – so a second batch of Parmesan Courgette Fries will almost always be required.