A light polenta batter gives these veg batons maximum crunch
(10 votes)
Cook: 40 Mins
Serves: 4
Price: 30p per serving
Nutritional Information
Each 204g serving contains
Energy
1169kj
279kcal
1169kj
279kcal
14%
Fat
2.7g
2.7g
Low
4%
4%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.33g
0.33g
Med
6%
6%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
573kj/137kcal
Typical energy values per 100g:
573kj/137kcal
Ingredients
1 egg
2tbsp milk
250g polenta
100g plain flour
450g courgettes, trimmed and cut into sticks lengthwise
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
2
Beat together the egg and milk in a measuring jug. Put the polenta and flour in a shallow bowl and stir to mix thoroughly.
3
Drop a small handful of the courgette sticks in the egg mixture and stir to coat completely. Lift them out one at a time, shaking off any excess egg before rolling in the polenta mixture. Lay on the lined baking tray and repeat with the remaining courgette sticks.
4
Bake for 30-35 mins until the coating is crisp and golden.