From our family kitchen
Courgette or marrow fries with sesame seeds
Published
Serves 2–4
Ingredients
- 1 tbsp Lucy Bee coconut oil, melted, plus extra for greasing
- ½ large marrow (vegetable marrow) or 4 small courgettes (zucchini)
- 1 medium egg
- 40g/1 1/2 oz almond flour
- 40g/generous 1/2 cup sesame seeds
- Himalayan salt and ground black pepper
Method
Preheat the oven to 180°C/350°F/gas mark 4. Grease a large baking tray with coconut oil.
Thoroughly wash the marrow or courgettes (zucchini) and cut into chunky chip shapes.
Beat the egg in a bowl. In a separate bowl, mix the almond flour, sesame seeds and some seasoning together.
Dip each courgette or marrow chip into the egg, then roll in the flour mixture, transferring them to the greased baking tray in a single layer. Drizzle over the melted coconut oil and bake for 40 minutes, until crisp and golden.
Tips and notes
Plain (all-purpose) flour is fine instead of almond flour, if there’s no need to be gluten-free.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story