Ingredients

• 400g pack Co-op British courgettes, cut into slim batons about 6cm long

• 1 Co-op British free-range egg, beaten with 1 tbsp water

• 150g Co-op ground almonds

• ½ x 200g pot Co-op soured cream and chive dip

• 40g Co-op parmesan wedge, finely grated

• 2 tbsp Co-op semi-skimmed milk

Directions

1. Preheat the oven to 200°C/fan 180°C/gas 6

2. Dip the courgette batons in the egg mixture, then shake off any excess

3. Toss with the ground almonds to coat, then arrange in a single layer on two lined baking trays

4. Season lightly, then bake for 20 mins, until crisp

5. Meanwhile, combine the dip with the cheese and milk, then serve alongside the warm fritti