Firstly, something entirely non food-related:

You may remember that my boyfriend is a freelance drummer. After many many weeks of voting, his band, Man Get Out, are down to the final 3 bands in a competition to win a slot at a Norwegian festival this summer – in Norway, if you hadn’t guessed. If they win, they will also receive some recording time in a studio, which is usually incredibly expensive (like… incredibly), so it’s a great prize.

If you would like to be a lovely lovely person, please vote for them by clicking this link, and then clicking the little pink heart under the picture once so that it turns red. It literally takes two seconds – no registration or anything necessary!

You can do this once every 24 hours, so please do it again if you remember!

Now that I’ve got that off my chest, let’s get to the food, since that’s what you’re all here for.

I wasn’t originally planning to post the recipe for these courgette crisps, but they were so good that I just had to. Usually courgette is very ‘meh’ as a vegetable – watery, squishy, not much flavour. I sometimes use it as a ‘filler’ vegetable in things like vegetable lasagne, but I would rarely choose to eat it on its own.

This is undoubtedly my new favourite way to eat courgettes, and it’s so easy to do. Somehow this cooking method made them release a slight sweetness, and the crunchy breadcrumbs were far more satisfying than the usual texture.

Since I’m not the biggest fan of courgettes, they usually end up going soggy in the back of the fridge and then being thrown away, but I don’t think I’ll have this problem any more. Since I was just cooking for myself, I only made half a courgette’s worth of these crisps, but with this method I could happily use up a whole courgette (or two… or three… see where I’m going with this?).

Courgette crisps

Inspiration, but not recipe, from The Naked Kitchen 
Serves 1-2
1 medium courgette
3tbsp flour (I used wholemeal)
100ml milk
4tbsp breadcrumbs (I used shopbought, but homemade should work well too)
Black pepper
Salt
Preheat the oven to 200°C (Gas Mark 6 / 400°F). Pour the milk into a small bowl or ramekin, and scatter the breadcrumbs and flour separately over two plates. Season the breadcrumbs to taste.

Slice the courgette into 3-4mm slices. Dip the two round faces of each slice first into the flour, then the milk, and then lay them into the breadcrumbs and coat well. Lay them out on a baking tray, and bake for 30 minutes, turning halfway.