These Baked Courgette Fries are crunchy, delicious and healthy too! They are a tasty and low carb alternative to chips and fries, plus they would be a great way to use up a glut of courgettes in your garden. Whether you call them zucchini fries or courgette fries, you are going to enjoy this tasty dish. They can be served as a side, an appetiser or as a snack. What will you dip them in?
What's great about this recipe
- It's low carb and low calorie
- The courgette fries are delicious and crunchy
- You can dip them in a variety of sauces and condiments
- They are a healthier option when compared to regular potato fries
- It's a great way to eat your veggies!
What you will need
- Courgette - also known as zucchini, the recipe uses two medium sized courgettes. You can use more or less courgette depending on how many people you're serving
- Cornflour - also known as corn starch, this is used to soak up some of the moisture in the courgette and also to help the egg stick to it better
- Egg - this helps to stick the breadcrumbs to the courgette. I used one large egg, you could use a medium egg too and add a teaspoon of milk to it
- Breadcrumbs - I used golden breadcrumbs which have a little added paprika to give them an orange colour, you could also use natural breadcrumbs or panko breadcrumbs (a Japanese style breadcrumb). You could also blitz some croutons in a food processor to create breadcrumbs
- Mixed herbs - I used a dried herb mix containing thyme, marjoram, parsley, oregano, sage and basil. You can use any combination of Italian herbs you prefer, or another green herb mix like herbs de provence. You could also swap the herbs for garlic powder or chilli powder
- Pecorino - this is an Italian grated hard cheese, check the packet to make sure it is suitable for vegetarians as some brands might not be. You can swap it for another vegetarian suitable Italian hard cheese, or use a strong cheddar. Chop up the cheddar very finely before mixing into the breadcrumbs
- Salt & pepper - Add to taste depending on your preference
How to make Baked Courgette Fries
Cut the ends off the courgettes, then chop into sticks/wedges. Place them in a bowl and add the cornflour, stir to fully coat the courgette in cornflour.
In another bowl, beat the egg. And in a third bowl, mix together the breadcrumbs, mixed herbs, pecorino, salt and pepper. Dip the courgette into the egg, then into the breadcrumb mixture.
Place the coated courgette fries onto a lined baking tray with space in between each one. Bake for 20 minutes or until golden and crispy.
How long do the courgette fries last?
They are best served immediately, and although you can eat them cold they are not as nice! They can be reheated from cold, pop them back in the oven on the same temperature for about 10 minutes.
Can this recipe be made vegan?
Yes, you will need to replace the pecorino cheese for a dairy free option or you could replace it with nutritional yeast. Instead of dipping the courgette in egg, you can make a mix of one part ground flax seed and two parts water. Leave it to the side for 10 minutes, it will thicken up, then you can use it. Or you can dip them in dairy free milk.
What sauces or condiments can you dip them in?
- Tomato ketchup
- Ranch dressing
- Sour cream
- Aioli (garlic mayonnaise)
- Burger sauce
- Or any other condiment or sauce of your choice!
More tips for making Baked Courgette Fries:
- When you're coating the courgette, use one hand to dip them in the egg and your other hand to coat in the breadcrumbs. If you use the same hand or put both hands in both mixtures, you'll end up in a sticky mess!
- You can add other herbs or flavouring to the breadcrumbs mix, for example garlic powder, smoke paprika, chilli powder... or anything you prefer!
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting Kat's Veg Kitchen!
Baked Courgette Fries
- 500 g Courgette (2 medium courgettes/zucchinis)
- 2 tbsp Cornflour (corn starch)
- 60 g Breadcrumbs
- 1 tsp Mixed Italian herbs
- 2 tbsp Italian grated hard cheese I used a vegetarian Pecorino
- 1 Egg large
- Salt & pepper to taste
- Pre-heat your oven to 200C Fan/425F/Gas Mark 7, and line a baking tray with greaseproof paper. I don't recommend using foil as the courgette fries can stick to it
- Cut the ends off the courgette and chop them into sticks/wedges
- Place the courgette into a bowl and add the cornflour, stir together to fully coat the courgette
- In another bowl, mix together the breadcrumbs, mixed herbs, pecorino, salt and pepper
- In a third bowl, beat the egg
- Using one hand, dip a courgette stick in the egg and fully coat it. Then place it into the bowl of breadcrumbs
- Use your other hand to toss the courgette stick in the breadcrumbs, then place it on the baking tray
- Continue until all of the courgette is coated in breadcrumbs
- Bake for 20 minutes, or until golden and crispy
- Serve immediately with your favourite sauces or condiments