Theoretically, I love courgettes. Much in the same way that I theoretically love mojitos, I tend to buy big bunches of them, thinking "I love courgettes! I'll eat courgettes all week long, so this massive bag of courgettes is a BARGAIN." And then I have no idea what to do with them. As you can imagine, I'm somewhat better at knowing what to do with mojitos [although there is such a thing as too much rum, people].
If you often find yourself in the same quandary, this recipe is perfect. It's a little fiddly at first, but it does have the benefit of not being too healthy. Is that a benefit? Yes. Eating vegetables is healthy enough, let's not deprive ourselves of all indulgence.
Couple of courgettes
Bread for breadcrumbs
Salt & pepper
Ground coriander seed [optional - I just have a massive bag of it]
One egg, beaten
- Prepare the breadcrumbs by whizzing up in a food processor, baking in a low oven until dry and crispy-ish, then whizz again, to get really lovely fine crumbs.
- In a bowl, mix together some flour and cornflour. You'll notice I'm not being precise at all, but you don't need to be. Season the flour mix with salt and pepper, some chopped basil and ground coriander seeds. If you're feeling adventurous, throw in any other spices you'd like. Go wild.
- Chop the courgettes into wedges [I halved mine, then segmented each half into six. See- maths comes in useful!] and then dunk in the beaten egg and toss in the flour mix.
- After all your wedges have been floured, it's time to double dip! This double dipping creates a lovely crunchy shell around the courgette. No-one wants a soggy courgette. Dip the floury wedges gently back in the egg, then toss in the breadcrumbs.
- Lay your wedges out on a baking sheet, and bake at around 200-220 celsius, until crispy and golden.
- Chop up your remaining basil, mix with the mayonnaise, and serve with the wedges. Feel virtuous.