Courgette and I didn’t have a lot to do with each other for the majority of my life so far. In fact, I did everything I could to stop that relationship in its tracks. I had nightmares about being served roasted vegetables, now a favourite of mine, due to the soggy courgette I had to endure. However, things changed when my sister made a courgette, cinnamon and walnut cake and out of politeness I had some. It was a game changer, that cake was exquisite. Then came the summer of the allotment; I can claim no glory for this as my sister did the hard work (I did the eating) but last summer, whilst the parents were away, we got through endless enormous courgettes from the allotment (see photo later). We ate courgette lasagne, courgette Thai green curry, stuffed courgette, courgette cakes; you get the picture.
I have been meaning to blog these fries for ages and spent even longer intending to make them but finally, the day has come! A few weeks back I decided that Friday night would be pizza and fries night, but given my adoration of vegetables, it was sweet potato pizza and courgette fries night.
The recipe is based on one I found on Alaska from Scratch but I adapted it to make it gluten free/paleo. They were pretty tasty I must say, and much less guilt inducing that actual fries. I love the Parmesan on these but if you are lactose intolerant or strictly paleo/dairy free then just add an extra tbsp of ground almonds and any extra seasoning you’d like.
Here is the picture of one of our larger courgettes that summer:
- 2 medium courgettes, cut into wedges/sticks (not monster courgettes pictured above, lovely normal small courgettes)
- 1 egg white
- 1/3 cup of ground almonds
- 0.5 tsp of garlic powder
- 0.25 tsp of dried thyme
- 0.25 tsp of dried basil
- A pinch of cayenne pepper
- 1 tbsp of grated parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Coat the courgette sticks in egg white (in a bowl) and set aside.
- In a flat bowl/plate, mix together the rest of the ingredients, to form the coating.
- Individually coat the courgette sticks and place them on the baking tray.
- Bake for 20-25 minutes, until they begin to turn golden and crispy.
- Serve and enjoy, these are great with dips or as a side.