Baked Courgette/Zucchini Fries With Pomegranate Molasses And Yogurt Dip!

PREP: 15M

COOKING TIME:15

TOTAL: 30M

DIFFICULTY: EASY.

Is it Friday yet? That’s exactly what my T-shirt says. This week seems a bit longer than usual may be because the little one is off nursery for the Easter break and I am trying to write a blog… well, some will say “wrong timing” or ” too ambitious ” but I do like to challenge myself from time to time. In fact, I am attempting to write this laying half way into a kiddie pop-up tent in her room while pretending, camp sleepover! 🙃

Anyway today I am sharing a delicious yet healthy and light recipe with you!

Baked Courgette fries with Pomegranate Molasses and Yogurt dip! 

Inspired by our holidays in sunny Turkey! Beautiful people Beautiful food!

Serve :4 as a side / 2 for Lunch with a salad.

Here is how you cook it.

Ingredients

2 medium courgette cut in to 3-inch long 1/4-inch thick slices

1/2 cup all-purpose flour

1/2 cup Panko bread crumbs

1 large egg lightly beaten

1 tsp paprika

1/2 tsp salt or to taste

1/2 tsp ground pepper

1/2 lemon zest

1/4 cup grated coconut

Olive oil cooking spray

Good quality Pomegranate molasses to drizzle on fries.

The sauce:

½ cup Greek yogurt.

A pinch of  cumin powder.

1 small clove grated Garlic

1tbs Lemon juice

⅛ tsp salt

Coriander leaves to garnish.

Method: 

1. Preheat the oven to 210°C.
2. Wash and prepare the Courgette and pat dry with kitchen towel.
3. Line a large baking sheet with foil and place a metal cooling rack on top of the sheet, spray with oil.
4. Fill three medium bowl separately with, flour, beaten egg and breadcrumbs and keep it aside
5. Add lemon zest, coconut, paprika, salt and pepper to the crumbs bowl and mix all together.
6. Dip each courgette slice in to flour, shaking of the excess. Dip it in the egg and then cover completely with breadcrumbs mixture.
7. Transfer the coated fries to the rack, in a single layer. Repeat with remaining slices.
8. Light coat the fries with the cooking spray.
9. Bake in the oven until the fries are tender and the skin is browned and crisp, about 15 minutes.
10. In a small bowl, stir together the yogurt, cumin seed, garlic, lemon and salt pepper with couple of coriander leaves to garnish
11. Serve hot with a drizzle of Pomegranate molasses and dipping Yogurt sauce.