Home-Made Courgette Fries With Sumac Salt

These crisp courgette fries have a golden parmesan and herb panko coating on them, which makes them irresistible. They're the perfect soldiers to dip into a tzatziki, or even some mayo
Home-Made Courgette Fries With Sumac Salt
ITP Images
Home-Made Courgette Fries With Sumac Salt
February 13, 2020
Level Easy
Preparation Time 15-20 minutes
Cooking Time 15 minutes
Serves 2
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


90g ground almonds or fine instant polenta
50g Parmesan cheese, finely grated
1 1/2 tbsp spinneysFOOD Fresh Thyme, Oregano or Rosemary, finely chopped
3 tsp spinneysFOOD Fine Salt
1 large egg, lightly beaten
3 medium courgettes
1 tbsp sumac

To serve



  • 1

    Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper

  • 2

    Mix the ground almonds or polenta, Parmesan, herbs and ½ tsp salt in a bowl. Place the egg in a separate bowl

  • 3

    Trim the top and bottom off the courgettes, then cut each courgette in half lengthways, then in half again, then into 1cm-thick fingers, just like chips

  • 4

    Dip each courgette finger in the beaten egg and then in the crumb mixture, making sure they are well coated. To avoid a sticky mess, use one hand for the egg bowl and one hand for the crumb mixture bowl

  • 5

    Arrange the fries on the prepared baking tray and bake for 12-15 minutes or until golden and crispy

  • 6

    Combine the remaining salt and sumac. Serve the chips sprinkled with the sumac salt and with mayonnaise on the side


This vibrant vegan salad is a great way to increase the flavour of otherwise bland courgettes. The dressing adds a touch of richness while the broccoli rice gives it texture
Our take on the Arabic dish, Ma'loubay (meaning upside down) uses courgettes as its main ingredient. Try yours today with our easy recipe!
Our savoury version of this Middle Eastern classic is loaded with feta, halloumi, ricotta, leek and sprinkled with sesame seeds and pistachios
A tasty and versatile breakfast option made from last night's leftover veggies