The other day I wanted to try my new mandolin (even though I was (and still am) terrified of slicing my fingers off) and since I still collect courgette recipes, as I hopefully, again this year, can look forward to a large courgette harvest – I decided to have a go at making courgette fries and crisps. And let’s just say that it was with varying degrees of success.
The success list:
Level 1. Not slicing my fingers off
Level 2. Baked courgette fries with a spicy ground almond and parmesan coating
Level 3. Salted courgette crisps
Level 4. Fried courgette crisps with a spicy ground almond and parmesan coating
Baked courgette fries – Level 2
1 medium courgette
150ml (1 1/2 dl) ground almond
150 ml (1 1/2 dl) grated parmesan cheese
1/4 tsp cayenne
Preheat the oven to 160C/325F/Gas 3
Wash and cut the courgette into batons, app. 1/2 inch (1cm) wide & 2 inch long (5cm long). Put the batons in a colander, drizzle over 1tsp of salt and give them a toss so that the salt are mixed with the courgette. Leave to drain for about 15 minutes. Grate the cheese finely and mix with the ground almond and the spices. In a separate bowl which the egg.
Pat the courgette batons with a paper towel (they do not have to be completely dry) before dipping them in the whisked egg. Then transfer the batons to the almond and parmesan mix and toss lightly until they are covered. I did about 5 at a time – make sure that the almond mix does not get too wet as it will become very lumpy and then it will not stick to the courgette*.
Place in a baking tray covered with baking paper in a single layers.
Bake in the middle of the oven for about 30 minutes. I didn’t have to turn them over and they were crisp and the courgette still had a little bit of bite to it.
*Level 4: this is the issue I had when I tried to coat the courgette crisps (sliced on the mandolin). Instead of baking them in the oven I fried them on a pan in non-flavour coconut oil, and while they tasted ok, it was just too fiddly for my liking. If you want to try it yourself it is the same recipe as above.
Salted courgette crisps – Level 3
Preheat the oven to 150C/300F/Gas 2
2 medium courgettes
2tsbs olive oil
Slice the washed courgettes into thin slices. I think the issue I had with mine was that the slices were too thin, even though it was the highest setting on the mandolin, so the next time I will cut them into slices no smaller than 0.2in (0.5cm).
Place in a baking tray covered by baking paper. Toss with olive oil and salt, and spread in an even layer in the tray.
Bake for 30-40 in the middle of the oven until crisp – turning occasionally.