I am never sad about a glut of courgettes.
In our climate there are so few things that grow abundantly and even when they do it is only for a few weeks of the year. We eat courgette soup once or twice a week in the Summer and then there are always tarts and chutneys to be made.
This year we are growing a heritage variety called Black Beauty that produces glossy, dark, green fruits and has less spiny stems. Only one of the hybrid plants I grew from seed survived so I bought the other plants from the local nursery. I must stick to my guns next year in my decision to only buy nursery plants. I just don’t have the right environment or patience for the complete process and young plants are so cheap and healthy…and un-pecked by chickens.
Today’s haul became chips, picked, sliced then coated in panko and parmesan by the boy.
While they were baking we made some homemade mayonnaise to dip them in. I am so pleased to have finally found a foolproof recipe that doesn’t split on me, even if it does mean I have to wash the Magimix afterwards. You need the mayonnaise to counteract the courgette chips natural healthiness.
We had these as a side order with turkey and cranberry sandwiches (models own).
Courgette Parmesan Chips
Some courgettes
A beaten egg or two
Flour – seasoned with salt and pepper
Panko crumbs
Parmesan
Slice your courgettes into thinnish chips.
Dip in seasoned flour, then beaten egg, then parmesan mixed with panko (about half and half)
Lay the chips on non-stick foil.
Bake for 7 minutes with the oven on 220c or full wack ‘f’ – whatever that is.
Gently turn the chips over and bake for another 7-8 minutes.
You probably don’t need to turn them over but I can’t help but fiddle.
Take them out of the oven and sprinkle liberally with sea salt and heat hot.
Easy Mayonnaise
I pretty much nicked this from the Hairy Bikers BBC page
In the food processor briefly mix:
2 egg yolks
1 egg
1 tablespoon of lemon juice
1 tablespoon of dijon mustard
2-3 pinches of salt
½ teaspoon of caster sugar
Then gradually, as the motor is running…slowly drizzle in 400ml of vegetable oil
I use sunflower oil, and don’t always use it all up
Watch the miracle of it thickening to a rich and heavy mayo.
Check seasoning
Boom.
Helen
August 26, 2013
What’s Panko please?
thingswemake.co.uk
August 26, 2013
Hi Helen – Panko are japanese style breadcrumbs…good and crispy. I’m sure normal breadcrumbs (or crushed cornflakes) would be good too, but I love panko and get them from our local Asian supermarket.
Thelittleloaf
August 26, 2013
These look absolutely divine! I wish I had a glut of courgettes in my tiny garden-sadly I have to buy them from the green grocer but will definitely be making this recipe anyway, yum!
thingswemake.co.uk
August 28, 2013
It’s worth a go as it’s so easy and a good way to get some veggies in.
Sally
August 26, 2013
I have some beautiful crab meat which is just crying out for some mayonnaise. I’m going to try this recipe (and add some garlic).
thingswemake.co.uk
August 28, 2013
Oh I wish we were somewhere nearer to fresh crab! Enjoy.
saucygander
August 27, 2013
This looks delightful, I haven’t looked back since I found a good mayonnaise recipe, it’s so much better than store bought, isn’t it? (And nice Crocs in the first photo!)
thingswemake.co.uk
August 28, 2013
he he. George is the crock-master.
foodurchin
August 28, 2013
I love courgette chips and these look bleedin’ gaaawjus’
thingswemake.co.uk
September 1, 2013
Ta Danny. We are so behind the times round here that it’s the first time I’ve done them.
idiosyncratic eye
August 28, 2013
Inspiring! I’ve always been terrified of homemade mayonnaise. 🙂
thingswemake.co.uk
September 1, 2013
Go on, give it a go 😉
inte fan gör det det
September 2, 2013
Looks delicios! 🙂
Fli
September 11, 2013
The weather here in Milan started to change, indicating the end of summer. Great recipe to enjoy while zucchini are still in season and beautifully delicious. (And while praying for a few more days of sun before fall completely sets in.)
simplyvegetarian777
October 18, 2013
Yum
Stay Calm & Add Butter
October 19, 2013
Wow, these look amazing! Can’t wait to try these 🙂