Ingredients

For the aioli dip:

• 3 tbsp Mayonnaise                
• 2 tbsp Greek yogurt               
• ½ Garlic clove 
• Zest of ½ lemon
• 1 tbsp Lemon juice               

For the courgette fries:

• 5 Courgettes, trimmed and cut in half lengthways               
• 100g White bread                  
• 30g Parmesan, grated            
• 2 tsp Garlic powder                
• 2 tsp Smoked paprika                                                
• 100g Plain flour                                              
• 2 Eggs, beaten
• Salt                             

Tools

• Food Processor

Method

For the aioli dip:

1. Add mayonnaise, yogurt, garlic, lemon zest, lemon juice into the mill jar.
2. Attach the blade assembly to the mill, then attach the mill to the power unit.
3. Pulse until combined.
4. Transfer the aioli dip to a serving bowl and refrigerate until ready to use.

For the courgette fries:

1. Preheat the oven to 220ºC.
2. Grease the baking tray and line with parchment paper.
3. Fit the Express Dice pusher to the food processor bowl.
4. Create crudites by pushing courgettes into the food processor bowl using the Express Dice pusher.
5. Remove the food processor bowl and set aside.
6. Add bread to the mill jar.
7. Attach the blade assembly to the mill, then attach the mill to the power unit.
8. Pulse until breadcrumbs are formed.
9. Transfer the breadcrumbs to a medium bowl
10. Add parmesan, garlic, paprika and seasoning and stir to combine with the breadcrumbs
11. Add flour and seasoning to a large plate.
12. Coat the courgette sticks in the flour, shake off any excess.
13. Dip the coated courgette sticks in the egg and then into the breadcrumb mixture.
14. Ensure they are coated on all sides.
15. Place the fully coated courgette stick on the baking tray and repeat for all courgette sticks.
16. Bake at 220ºC for 12-15 minutes until golden brown and crispy.
17. Serve hot courgette fries with the chilled aioli dip.

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