Golden, crunchy and full of flavour, these courgette fries are a delicious way to make the most of fresh summer produce. Coated in Fogdog’s Gluten Free Breadcrumbs, they bake up beautifully crunchy without the need for deep frying. Paired with a fresh, zesty lemon yoghurt dip, they make the perfect snack, side, or summer platter star.
Prep time: 20 mins Cook time: 15 mins
Ingredients (serves: 2-4)
For the courgette fries:
- 2 medium courgettes
- ½ cup Fogdog GF Tasty Tempura Batter
- 2 eggs, lightly beaten
- 1½ cups Fogdog Gluten Free Breadcrumbs
- ½ tsp salt
- Cracked black pepper, to taste
- Olive oil spray or a drizzle for baking
For the lemon yoghurt dip:
- ½ cup Greek yoghurt
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, crushed
- 1 Tbsp finely chopped fresh parsley
- Pinch of salt
Method
- Preheat your oven to 200°C (fan bake)
- Slice courgettes into thick fries or batons (about 1cm wide).
- Pat dry with a paper towel to remove excess moisture.
- Set up your crumbing station with three bowls: Tasty Tempura Batter, beaten eggs and GF breadcrumbs
- Dip each courgette baton in tempura batter, then egg, then roll in breadcrumbs until well coated.
- Arrange on a baking tray lined with parchment paper, or in your air fryer basket.
- Spray lightly (or drizzle) with olive oil and bake for 15–18 minutes, turning once.
- Make the dip by mixing the yoghurt, lemon juice, zest, garlic, herbs, and salt in a small bowl. Chill until ready to serve.
- Serve & enjoy: Pile up your crispy courgette fries, sprinkle with extra salt and chopped parsley, and serve with the tangy lemon yoghurt dip.
💡 Tips & Variations
- Add grated parmesan to the breadcrumb mix for a cheesy twist.
- Swap courgette for carrot or eggplant sticks.
- Serve alongside grilled fish or chicken for a full summer meal.
