Original recipe of the week: Parmesan Thyme Courgette Fries

25^th December 2013

Bethany Stone

Bethany Stone

25 December 2013

The normal Christmas meal can get really boring. Carrots, fries, spuds, Brussel sprouts – why not try something a little different this Christmas and use a vegetable not usually invited to the Christmas table – the courgette. Cousin of the cucumber, this fresh green vegetable works well with all meats and in a variety of combinations. Try this recipe as an alternative to honey roasted parsnips or butter smashed swede.

Parmesan Thyme Courgette Fries

Serves: 3-4
Prep and cooking time: 20 minutes

What you need:

3 medium courgettes, cut into equal sizes lengthways
80g freshly grated parmesan
80g plain flour
1 pinch of black pepper
1 pinch of rock salt
½ handful of chopped lemon thyme leaves
3 eggs

What you need to do:

1. Pre-heat the oven to 230°C / fan 210°C / gas mark 8 and line a casserole dish with oil and place in the oven.
2. Prepare to fill three bowls – one with the flour, one with the beaten eggs and one with the parmesan, thyme leaves and salt and pepper mixed together
3. One by one place each courgette stick into the flour, then the egg mixture and then the parmesan mixture – ensure the courgette sticks are fully immersed in the ‘batter’ mixture
4. Remove the dish from the oven and place in the floured courgettes
5. Cook in the oven for 15 -20 minutes or until golden brown and crispy

Note: These can be made 20 minutes ahead of the roast potatoes – easy as pie!

 Bethany Stone