Somehow we haven’t kept on top of eating up all our courgettes. And there are more coming through in the garden thanks to the amazing Autumn weather we’ve been having.
Just as well I love them in all kinds of dishes. This time I’ve made courgette oven fries. These are inspired by Italian courgette fries – a bit like tempura’d zuchinni, but baked instead of fried, which I find less stressful and easier to do as you just pop them in the oven & can get on with other parts of the meal… which in my case was some ‘Italian style’ tempeh.. not one of my better efforts so not featured here..
COURGETTE OVEN FRIES
This makes a delicious side dish for 2 people. Scale up the quantities for more!
- 1 large or 2 small courgettes
- 1 egg- beaten
- a cup or so of panko breadcrumbs
- thyme, oregano, or other herbs- approx 1 TBS
- a garlic clove- finely minced
- mild chilli powder – half tsp
- salt & pepper-to taste
Chop the courgettes into batons- ‘fries’ size
Mix together the breadcrumbs, garlic, herbs & chilli powder and put out on a plate.
Now- dust the cornstarch over the courgettes, then one by one- dip each courgette baton into the egg, then into the herby breadcrumb mixture.
Lay these out on an oiled flat oven tray – & bake in a moderate oven, turning once, until crispy- approx 20mins.
Eat with salad, as part of a mezze or as a brilliant side dish. A little mayonnaise with lemon added is a great ‘dip’ for these too.