I decided to make these little beauties after Anna and I had been out for food before and, because they were fried in the same oil as other things, they were unable to guarantee that they would be gluten free.

Because I don’t work in a commercial kitchen, it was pretty easy to make sure that ours were. And they were also pretty damn delicious. They were crispy on the outside and I cooked them just long enough to keep them crunchy on the inside too, with a little bit of softness so it wasn’t like just eating battered courgettes. Because that doesn’t sound like fun at all.

I served these as part of a veggie platter we had for a dinner party on the Bank Holiday Weekend, instead of going out and getting hammered. We even had non-alcoholic drinks so that we could get up and talk about sofas and interior decorating.

I have changed so much… WHAT HAVE I BECOME?!?!?

That being said, they were pretty damn awesome. I can just imagine making a massive mixing bowl full of these and just having it on the table with about 8 different homemade dips while we try not to laugh at all the innuendo on Great British Bake-Off.

We had ours with a spicy Pico de Gallo dip which I had made for fajitas but the tangy, piquant flavour of the dip went perfectly with the creamy freshness of these courgette fries.

As I have mentioned before, frying doesn’t have to be unhealthy, if you follow the rules. So I followed said rules and ended up with a fairly healthy side snack.

Let’s get down to it.

Ingredients: Enough for about 4 reasonable people, or 1 me

2 Large Courgettes

2 Eggs

2 Spoons Greek Yoghurt

Table Salt

Black Pepper



Pinch of Garlic Powder

Coconut Oil (or olive oil. I’m not going to judge… much)


  1. Top and tail the courgettes. Then, cut them in half through the middle. Cut those halves in half down the width (the circular bit) and cut those quarters… I think we’re at quarters now… anyway, cut those into wedge shapes. Each quarter should yield about 4 wedges. So you’ve got 16 per courgette. And they said I’d never need maths
  2. Pat down the wedges with kitchen roll to get the excess moisture off.
  3. In a bowl, whisk up your eggs and yoghurt.
  4. In another bowl, thoroughly mix everything else, except the coconut oil
  5. Heat up your oil nice and hot. Don’t know temperatures but use the wooden spoon trick (dip the handle in the oil, if it bubbles, we’re away)
  6. One by one, dredge your wedges in the egg mixture, then thoroughly coat them in the polenta mix
  7. Carefully drop them into the oil
  8. Don’t overcrowd the pan or the oil will cool down and your fries will be greasy. Urgh. Maybe do them 1 courgette at a time.
  9. Put the finished ones onto some kitchen roll to get even more oil off.
  10.  Put them on a baking tray, again without overcrowding. Put in the oven at about 180 and cook for 15 minutes.
  11. Get your dip ready and get crunching!


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