As a food blogger, I am always interested to see what people are cooking. Vegetable crisps and fritters seem to be really popular online, at the moment. Courgettes have been featuring alot as they are plentiful and in season right now. I looked at a few different recipes and adapted my own based on the flavours I like. I made my courgette chips covered in delicate panko breadcrumbs and parmesan cheese and served them with a creamy homemade garlic mayonnaise. These chips ware incredibly good and I guarantee they will convert even the most ardent courgette hater (the OH). They are pretty healthy as they are baked rather than fried, and all the goodness of the courgette is preserved. You really have to taste these to see how good they are. They are a great pre dinner snack or perfect party food with an ice cold beer.
- 2 medium sized courgettes
- 2 free range eggs
- 2 tablesspoons of milk
- 1 clove of crushed garlic
- Salt and pepper
- Half a teaspoon of smoked paprika
- 75g of plain flour
- Salt and pepper
- 50 g of panko breadcrumbs
- 50g of finely grated parmesan
- 1 free range egg
- 2 tablespoons of white wine vinegar
- 1 teaspoon of salt
- 175ml of olive oil
- 1 clove of garlic
I would advise making the mayonnaise first, as these chips are at their best when they are piping hot, straight out of the oven.
To make the mayonnaise, place the egg, vinegar and salt in a food processor. Turn the machine on and with the motor still running; dribble the oil into the egg mix. Do not be tempted to pour the oil in too fast, as the mixture will separate. Add the oil drip by drip. You can pour it in a little quicker towards the end when the egg and the oil are fully emulsified. When you have added all the oil, add the crushed garlic and taste to check seasoning.
Chop the courgettes in half widthways. Then cut each half into batons about 5cm in length and 1 cm thick. Basically they should look like normal size fries. Next, lightly beat the eggs in a bowl with a fork. Add the milk, garlic, salt, pepper, and paprika to the egg and combine with the fork. Place the flour on a large dinner plate and season with salt and pepper. On a separate large dinner plate, place the breadcrumbs and parmesan cheese. Season with a little pepper.
Preheat the oven to 220 degrees Celsius. Line two large baking sheets with greaseproof paper. I would advice coating the courgette chips separately, so that they all get evenly coated. Roll each courgette piece in the flour and make sure it is evenly coated. Then dip it into the beaten egg and finally roll it in the cheesy breadcrumbs. Place the courgette chips onto the prepared baking sheet. Once you have battered all the courgettes, place in the oven for about 15-20 minutes. You will need to turn them half way through the cooking. You should end up with golden brown crispy courgette chips. Serve them straight away with the garlic mayo on the side.