Crispy Courgette Sticks

A new way of enjoying an old favorite. It's crunchy, it's juicy, it's savory and it tastes this natural vegetable sweetness after roasting. Courgette has never tasted so good. That's how much I liked it.

Crispy Courgette Sticks

- 2 medium sized Courgettes, cut into sticks about your index finger dimension
- 2-3 tablespoons of all-purpose flour (or gram/chickpea flour)
- 2 teaspoons of Schwartz Perfect Shake Season-All powder (or Italian mixed dried herbs mixed with garlic and onion powder)
- 1/2 teaspoon of chili powder, optional
- 1/2 teaspoon of salt
- 1/4 cup of panko (Japanese styled bread crumb)
- Olive oil

Preheat the oven at 200C.

In a large bowl, put in courgette sticks and dust flour on top. Shake the courgette sticks in a large bowl so that the flour is evenly distributed around the courgettes. Adjust the flour so that each stick has a thin coating of flour.

In the same bowl, sprinkle on your choice of herby seasoning (such as Season-all powder), chili powder (if using) and salt. Shake the bowl again until the seasoning is evenly distributed.

Now, scatter the panko into the courgette bowl. Shake the bowl again. The amount of panko specified here is enough to create a crunch for the final product but not intended to cover the courgette sticks completely. Drizzle the olive oil in a thin stream and a circular motion into the bowl, about 2 seconds. Yes, shake the bowl again for the last time. Transfer the panko-coated courgette sticks onto a baking tray lined by parchment paper.

Bake at 200C for 30 minutes. Enjoy immediately.