Baked Courgette Fries
| Recipe course: Starter | Total time (min.): 35 |
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
Method
For the aioli dip
- Add mayonnaise, yogurt, garlic, lemon zest, lemon juice into the mill jar.
- Attach the blade assembly to the mill, then attach the mill to the power unit.
- Pulse until combined.
- Transfer the aioli dip to a serving bowl and refrigerate until ready to use.
For the courgette fries
- Preheat the oven to 220ºC.
- Grease the baking tray and line with parchment paper.
- Fit the Express Dice pusher to the food processor bowl.
- Create crudites by pushing courgettes into the food processor bowl using the Express Dice pusher.
- Remove the food processor bowl and set aside.
- Add bread to the mill jar.
- Attach the blade assembly to the mill, then attach the mill to the power unit.
- Pulse until breadcrumbs are formed.
- Transfer the breadcrumbs to a medium bowl
- Add parmesan, garlic, paprika and seasoning and stir to combine with the breadcrumbs
- Add flour and seasoning to a large plate.
- Coat the courgette sticks in the flour, shake off any excess.
- Dip the coated courgette sticks in the egg and then into the breadcrumb mixture.
- Ensure they are coated on all sides.
- Place the fully coated courgette stick on the baking tray and repeat for all courgette sticks.
- Bake at 220ºC for 12-15 minutes until golden brown and crispy.
- Serve hot courgette fries with the chilled aioli dip.
