Crispy oven baked courgette fries make a fantastic alternative to chips and are a great way to tempt the kids to eat more veg. Courgettes are sliced, coated with breadcrumbs and baked to perfection with crispy outsides and a soft middle.
It took me two days and four trips to four different shops to buy the courgettes I needed for these. A combination of low stock and my sieve-like brain turned a simple item on my shopping list into a vegetable finding mission. I can’t be blamed for a shop running out of courgettes but I have to take some responsibility for heading into another purely for the elusive courgettes and coming out with a bagful of stuff but no courgettes.
They are more than worth it though.
I made these courgette fries for the first time on Sunday. I’ve made them four times since, twice on the Sunday alone. They are ridiculously tasty and more than a little addictive. They make a fantastic alternative to chips and it’s the first time Izzy has happily wolfed down a pile of courgettes.
They are also really easy to make – courgettes are sliced, coated in breadcrumbs and baked to perfection with crispy outsides and a soft middle. You can use a plain breadcrumb coating or throw in some parmesan and chilli flakes. Gary also has a version that uses a tempura batter which I’m interested in trying.
I’ve made them both with and without parmesan mixed into the breadcrumbs. I love the plainer version but the parmesan takes them to another level. The kind where you sneak a few more than your fair share onto your plate when you think no one is looking.
I sometimes struggle with ideas for different side dishes so I’m pleased to add these in to our regular rotation. We’ve had them alongside chicken wraps but they go down well just by the plateful dunked into a spicy sour cream dip or, if you’re Izzy, ketchup.
Looking for more courgette inspiration?
Jacqueline has a delicious sounding Courgette, Brie & Cumin Soup
Sally’s Courgette cluster bread is rather tempting
Helen has a tasty Courgette and Red Lentil Dal
Sarah breaks out the puff pastry for this Lemon courgette pesto tart
Dannii has a Low Carb Lasagne which uses courgettes instead of pasta
Nazima serves stuffed courgettes alongside baked cod
Urvashi works courgettes into canapés with these Herby Courgette Canapés
Jeanne shows us how to stuff and fry courgette flowers – something I’ve never done!
I’m intrigued by Kate’s Strawberry Custard Tarts with Courgette Pastry
Elizabeth’s Chocolate Courgette Cake is going straight on my to bake list.
Crispy oven baked courgette fries make a fantastic alternative to chips and are a great way to tempt the kids to eat more veg! Courgettes are sliced, coated with breadcrumbs and baked to perfection with crispy outsides and a soft middle.
- 2 medium courgettes
- 3 tablespoons plain flour
- 2 eggs, beaten
- 175g dried breadcrumbs
- Salt and freshly ground black pepper
- 1 heaped tablespoon grated parmesan (optional)
- Chilli flakes (optional) – amount to your own taste
- Preheat the oven to 200c and line two baking trays with greaseproof paper.
- Take three shallow bowls: add the flour to one and mix in a generous pinch of salt, add the beaten eggs to another and in the third mix together the breadcrumbs, pepper and, if using, the parmesan and chilli flakes.
- Slice the courgettes in half lengthwise – no need to peel them – each half into strips and then each strip into thirds crosswise, you are aiming for chip shapes.
- In batches, toss the pieces of courgette in flour. Dip into the egg making sure they are coated and allow the excess to drip off. Toss in the breadcrumbs and then place on the prepared baking trays, leaving room between each one. Repeat the process until all of the courgette pieces have been coated in breadcrumbs.
- Bake for 10-12 minutes, turn the fries and return to the oven for a further 5 minutes. Serve as a side dish or with a dip of your choice.