Tools

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                             
Pepper      

Methods

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.