Twice as nice for half the price! Okay, not true, it just rhymed, “half the guilt” didn’t sound as good.
Feeds 2 as a side or 1 if you’re me.
You will need:
Plant based milk of your choice (I use coconut milk)
If you aren’t vegan you can swap this out for regular milk, or 1 egg beaten.
Flour of your choice
I am using rice flour for a gluten-free alternative
(Gluten-free) Panko Breadcrumbs
Garlic powder (optional)
Cracked black pepper
Preheat your oven to 200 degrees and line a baking tray with baking paper.
First things first, chop that courgette into fry-size batons. Set them aside on a piece of kitchen towel and sprinkle them with salt – then leave them for 20-30 mins.
I know that’s really annoying because you want to be getting on with the recipe but this step can’t be avoided – unless you want soggy mush chips, yuk. The salt ‘n’ paper towel process is to ensure the excess moisture is drawn out of the courgette so that it doesn’t seep out whilst cooking – this also applies if you’re making courgetti or anything else involving the slippery veg. You’re welcome.
Whilst you are waiting, prepare your dredging station. Oh yeah – prepare for pots. You will need to put some flour in one bowl, milk of your choice in another bowl, and breadcrumbs in another.
At this stage if you are using paprika and garlic salt, mix them in to your breadcrumbs.
Once the time has ticked away and your courgettes are alleviated of their moisture, pat them dry and begin the dunking.
One by one, first dip them into the flour, then the milk, then the breadcrumbs, making sure they are evenly (or as close to evenly as you can) covered.
Spray your baking tray with oil of your choice, I like to use coconut oil, but it can often be a little strong in flavour for some people so use a low-calorie oil of your choice, then place your courgette fries on it. Spray again with oil then pop in the oven for 25-30 minutes, or until crispy!
All fresh produce supplied by Sharps of Sheffield