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!
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.
Parmesan courgette fries
- ground almonds or fine instant polenta ½ cup
- parmesan finely grated (use a microplane or the fine side of the grater) ½ cup
- thyme, oregano or rosemary finely chopped 1 ½ tablespoons
- salt (use herb salt if you have some) ½ teaspoon
- courgettes 3 medium
- egg 1 lightly beaten
- mayonnaise (good-quality) 2-3 tablespoons
- yoghurt (thick Greek natural unsweetened) 2 tablespoons
- garlic (very finely minced) ½ small clove
- lemon zest (finely grated) ½ lemon
- lemon juice 1 tablespoon
- smoked paprika ¼ teaspoon
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!