Courgette Fries with aquafaba mayo*

• 2 large courgettes cut into batons about 1/2” thick and 2” long

• 250 ml of dairy free milk - I used unsweetened soy

• 200g Chickpea or Coconut flour

Breadcrumb Seasoning.

• 100g Obento Panko Breadcrumbs

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 tablespoon nutritional yeast

Olive oil - for roasting.

Stir all the seasonings with the nutritional yeast and set aside in a wide rimmed bowl.

Pour the dairy free milk into a wide rimmed bowl and do the same with the flour in a separate bowl. Blot the courgette batons dry with a paper towel before dusting them in the chickpea flour and then the dairy free milk. Dip them in the breadcrumb mix and lay out on a lined and oiled baking sheet.

Bake for 25-30 minutes turning once until they’re crispy on the outside.

Aquafaba Mayonaise:

• 150 ml liquid from a can of chickpeas

• 1 teaspoon of fresh lemon juice

• 300 ml of sunflower oil

• Salt and pepper

• 1/2 teaspoon powdered English mustard

To make your aquafaba mayonnaise combine the mustard, lemon juice, salt and bean water in a small bowl and whip on a high setting. It will take about 90 seconds to froth up. Slowly stream in your oil.

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Frontier Foods Obento Panko Breadcrumbs are available nationwide and in Tesco Stores online.

See Frontier Foods Social channels for more information.