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    Baked Courgette Fries

    12/07/2024 by thebakingexplorer 2 Comments

    Jump to Recipe Print Recipe

    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?

    This post may contain affiliate links. I earn from qualifying purchases.

    Baked Courgette Fries

    Ingredient Tips & Equipment Information

    • You can add other herbs or flavouring to the breadcrumbs mix, for example garlic powder, smoked paprika, chilli powder or anything you prefer.
    • You can make this recipe in the oven or in the air fryer.
    • I used golden breadcrumbs, you could also use regular breadcrumbs, homemade breadcrumbs or panko breadcrumbs.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    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

    For the full recipe with measurements, head to the recipe card at the end of this post.

    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.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Baked Courgette Fries

    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, or you can also reheat them in the air fryer for 5-10 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. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

    Baked Courgette Fries

    WHAT SAUCES OR CONDIMENTS CAN YOU DIP THEM IN?

    • Tomato ketchup
    • Mayonnaise
    • Ranch dressing
    • Sour cream
    • Salsa
    • Aioli (garlic mayonnaise)
    • Guacamole
    • Burger sauce
    • Or any other condiment or sauce of your choice!

    More tips for making the 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!
    • Do not use foil to line your baking tray, the fries will most likely stick to it. Baking paper or greaseproof paper are the best options.
    Baked Courgette Fries

    Troubleshooting

    My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients

    • Mixing bowls
    • Baking trays
    • Measuring spoons
    • Kitchen scales
    • Chef's knives
    • Chopping boards

    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 The Baking Explorer!

    Baked Courgette Fries

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      Vegetarian Calzones
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      Sweet Potato Soup
    Baked Courgette Fries

    Baked Courgette Fries

    Crunchy baked courgette (zucchini) fries
    Print Pin Rate
    Course: Appetizer
    Cuisine: British
    Keyword: Courgette
    Prep Time: 25 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Author: thebakingexplorer

    Ingredients

    • 500 g Courgette (2 medium courgettes/zucchinis)
    • 2 tbsp Cornflour (corn starch)
    • 60 g Breadcrumbs I used golden breadcrumbs
    • 1 tsp Mixed Italian herbs
    • 2 tbsp Italian grated hard cheese I used a vegetarian Pecorino
    • 1 Egg large
    • Salt & pepper to taste
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 200C Fan/425F/Gas Mark 7, and line a baking tray with baking 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, Italian grated hard cheese, 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • You can add other herbs or flavouring to the breadcrumbs mix, for example garlic powder, smoke paprika, chilli powder... or anything you prefer.
    • You can make this recipe in the oven or in the air fryer.
    • I used golden breadcrumbs, you could also use regular breadcrumbs, homemade breadcrumbs or panko breadcrumbs.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 123kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 177mg | Potassium: 380mg | Fiber: 2g | Sugar: 4g | Vitamin A: 338IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 2mg

    If you like this, check out more of my savoury recipes!

    « Raspberry & White Chocolate Traybake Cake
    Biscoff Bundt Cake »

    Reader Interactions

    Comments

    1. Daria

      April 12, 2025 at 10:36 am

      Do you have to peel the courgettes?

      Reply
      • thebakingexplorer

        April 12, 2025 at 2:54 pm

        No you do not need to peel them

        Reply

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