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Italian-inspired courgette fries with a grain-free herbed crumb. Deliciously crunchy and best served straight from the oven with a creamy garlic aioli dip.


Serves 4

• 300g courgette (2 medium)

• 50g ground almonds

• 50g Parmesan, finely grated

• 1 egg

• 1 tbsp mixed herbs

• 1 tbsp dried rosemary

• 1 tsp garlic powder

• Salt and pepper to taste


Pre-heat the oven to 180°C and line a baking tray with greaseproof paper. Chop off the ends of the courgettes and cut into slender batons. Add the courgette batons to a colander and sprinkle with salt, to draw out excess water. Leave for 20–30 minutes and then pat dry on kitchen paper to ensure the batons are as dry as possible. In a shallow dish, whisk the egg. In another shallow dish, add the remaining ingredients and mix thoroughly to create the crumb. Season with salt and pepper to taste. With one hand, dip one courgette baton in the egg mix and shake to remove excess. Next, with the other hand dip the baton into the crumb mixture until it has an even coating. Add to the lined baking tray and repeat with all of the batons. Roast for 25–30 minutes (or until golden brown) and serve immediately.

Recipe and styling: Molly Clifford  
Photography: Molly Clifford and Mark Fordham