Everyone loves chips so why not make something healthy into chips?! This is a really simple way to make vegetables into crispy fries. The batter gives a crunchiness to the courgettes, try adding a teaspoon of sumac or chilli flakes to the mixture. I always make these to go alongside my burgers or to have as a snack dipped into hummus. This should make enough to feed 4 but you will be able to tell once the courgette is chopped if you have enough.
pinch salt and pepper
2 cups ground almonds
1 cup buckwheat flakes or porridge oats
(optional tsp sumac or chilli flakes)
2 tbsp olive oil
What to do…
Heat the oven to 180 degrees, line a baking tray with tin foil and add a tablespoon of olive oil.
Wash the courgettes and chop off the ends. Slice them in half, and then slice lengthways down the centre. Chop again lengthways once or twice until you have thin wedges.
In a bowl whisk the eggs together with the salt and pepper. In a separate bowl mix the flakes/oats and ground almonds.
One at a time dip the courgette in the egg, then in the flake mixture and toss until coated. Be careful not to get too much egg into the dry mix as this will cause it to all clump together. If this does happen add more almonds and flakes to the bowl and carry on.
Lay each courgette on the prepared baking tray, making sure they do not lie on top of each other. Drizzle over a couple of tablespoons of olive oil and sprinkle with a bit more salt and place in the oven to bake. This should take around 20/30 minutes. Half way through turn the courgette fries over so they become golden on both sides. They are done when they are gold and crispy.
Transfer to a big serving bowl accompany with dip and let your friends tuck in.