Crispy baked courgette fingers with sour cream and chive dip Cooking

Crispy baked courgette fingers with sour cream and chive dip

With a garden groaning under courgettes you have to be imaginative. Here is my recipe for crispy baked courgette fingers.

I made these for my grandchildren and served with a sour cream and chive dip.

Ingredients

2 Large courgettes
50g Dried white breadcrumbs or Panko
25g Parmesan, grated

½ teaspoon dried parsley
a pinch of cayenne (optional)

1 egg, beaten
Sea salt and freshly ground black pepper

3 tablespoons soured cream

2 teaspoons chopped fresh chives

 

Method

  1. Preheat oven to 200ºC/fan 220ºC/gas mark 7
  2. Cut the courgettes into chip-like batons.
  3. Mix the breadcrumbs, Parmesan, dried parsley, cayenne (if using) and season well with salt and pepper.
  4. Dip each courgette baton into the egg, shaking off any excess, then toss in the breadcrumb mix to coat evenly.
  5. Lay the courgette fries in a single layer on a lined baking sheet and bake for 10-12 minutes until golden and crispy.
  6. Mix together the soured cream and chives and season with salt and pepper.
  7. Serve immediately, with the soured cream dip on the side.