It’s all about the courgettes at this time of year.
Invariably I plant at least 3 plants thinking that at least one might survive slug attacks. Most of the time they all survive. This year just two made it, but two still gives us at their peak, at least two a day. That’s a lot of courgette to get through!
Fortunately courgette fries are an easy way to snack your way through an entire one each without too much trauma.
This recipe idea isn’t at all new, I’ve seen it in various guises around the internet. I even wrote a non-vegan version of it back in September 2014, one of my first blog posts!
This time I’ve veganised the fries recipe and served it with an Alioli version Vegan mayo made with that miracle ingredient- Aquafaba (aka Chickpea water). The recipe for the vegan mayo is based on the one I wrote here. I’ve been experimenting with different flavours because I love it so much and amping the garlic to the max is always a winner.
To make it, use the same recipe but up the garlic by first blitzing 6 garlic cloves to a paste, then add the other ingredients, omitting the mustard.
To encourage the crispy coating to stick to the courgette, I used my new favourite method which I swear is better than any egg wash. It’s simply a tablespoon of ground flax seed (linseed) mixed with 2 Tbs of water until it forms a kind of jellyish liquid. This will cling and hang onto the heaviest of crunchy crumb. In fact, I added some chopped macadamia nuts just for fun this time which worked beautifully.
These are perfect to eat just on their own, or with a salad or a burger. Definitely have a glass of crispy white wine to go alongside, the recipe practically demands it.
- 1 large or 2 small courgettes cut into long batons
- 2 tablespoons ground flax seeds mixed with 4 Tablespoons water
- a cup or so of panko breadcrumbs
- Fresh herbs such as parsley - approx 1 tablespoon
- mild chilli powder – half tsp
- finely chopped macadamia or almonds (totally optional but adds a nice crunch)
- salt & pepper-to taste
- 1 Tbs Olive Oil
Preheat your oven to Gas Mark 7/ 220C
Mix the panko breadcrumbs, chilli powder, herbs, nuts and salt and pepper in a bowl.
Dip the courgette batons into the hemp seed mix
Then coat them in the breadcrumbs.
Cook them on a tray in the oven that has had a little oil slicked on to prevent sticking, flipping once to ensure a crispy finish on all sides.
Serve with the Alioli and a salad and lovely fresh Sauv Blanc.