Crispy Courgettes with Parsley Potatoes and Tomato Salad

Name: Crispy Courgettes with Parsley Potatoes and Tomato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: For 4 family portions
Ingredients: For the courgettes: 2 medium courgettes, ideally an even thickness (about 600 g total); ½ tsp salt for the courgettes and a little pepper; 80 g plain wheat flour, 2 medium eggs, 150 g breadcrumbs; About 6 tbsp rapeseed oil for frying in batches, more if needed; For the potatoes: 800 g all-purpose potatoes; 20 g butter, 3 tbsp finely chopped parsley, a little salt; For the salad: 500 g ripe tomatoes, 2 tbsp olive oil, 1 tbsp mild cider vinegar; A small pinch of salt; optional 1 tbsp finely chopped chives or parsley

Golden breadcrumb-coated courgette slices, parsley potatoes and fresh tomato salad: a vegetarian family meal with Puschel and Flauschi.

The little story

Puschel’s Crispy Paws

Puschel carried a basket of potatoes into the kitchen. With an adult helping, Flauschi had prepared thick round courgette slices and lightly salted them. After a short wait, she patted them dry.

Puschel„Are we making little green schnitzels today?“

Flauschi„Courgette slices in crispy breadcrumbs! With parsley potatoes and tomato salad.“

Three bowls hold flour, beaten egg and breadcrumbs; Puschel examines his crumb-covered paws as Flauschi points to the courgette. — Flour, egg, then breadcrumbs – paws stay out of the frying pan.

Three shallow bowls held flour, beaten egg and breadcrumbs. With an adult helping, they coated the slices in turn. Puschel was so eager that a few crumbs stuck to his paws too.

Puschel„Look! My paws have crispy jackets as well.“

Flauschi„The coating belongs on the courgettes, you little crumb Wusel! Let us wash your paws.“

Flauschi fries breadcrumb-coated courgette slices while Puschel mixes tomato salad at a separate cold table. — The courgettes turn golden while the tomato salad stays fresh.

Flauschi giggled. Puschel washed his paws thoroughly and got a new task: gently mixing the prepared tomatoes. Flauschi turned to the pan. The first courgette slice rustled softly as she carefully turned it.

Puschel„The tomatoes do not need crispy jackets. They get a little dressing bath!“

Soon the potatoes smelled of parsley and the courgettes were golden outside and soft inside. Two plates and two bowls of fresh salad waited on the table.

Puschel and Flauschi sit with breaded courgettes, parsley potatoes and tomato salad as Flauschi giggles. — Crispy courgettes for two hungry Wusels.

When the food had cooled a little, Puschel looked from his fork to his clean paws and back to the plate.

Puschel„Good thing we only fried the courgettes!“

Flauschi giggled again. They tried the crispy slices with potatoes and tomato salad. This time the coating was exactly where it belonged.

Preparation: about 25 min · Cooking: about 25 min · Total: about 50 min (fry in batches; potatoes cook alongside)

Gluten & lactose

Not gluten-free: The basic recipe contains gluten-containing cereals in flour, bread, pasta, dough or breadcrumbs. It is not gluten-free as written. Substitutions may change quantities, texture and cooking times; do not assume a one-for-one flour swap works in baking.

Lactose-free with changes: The basic recipe is not designated lactose-free. Check butter, breadcrumbs for lactose and use explicitly lactose-free products where needed. Include butter used for greasing; butter is not automatically classified as lactose-free here.

These labels assess the listed recipe ingredients; they do not certify the finished dish. For gluten-free cooking use clean utensils and surfaces and avoid contact with flour or breadcrumbs. Lactose-free does not mean free from milk protein or suitable for a milk allergy.

For 4 family portions

How to make it

In a few words: Coat courgette slices in breadcrumbs and fry. Prepare parsley potatoes and tomato salad alongside.

Ingredients

For the courgettes: 2 medium courgettes, ideally an even thickness (about 600 g total)
½ tsp salt for the courgettes and a little pepper
80 g plain wheat flour, 2 medium eggs, 150 g breadcrumbs
About 6 tbsp rapeseed oil for frying in batches, more if needed
For the potatoes: 800 g all-purpose potatoes
20 g butter, 3 tbsp finely chopped parsley, a little salt
For the salad: 500 g ripe tomatoes, 2 tbsp olive oil, 1 tbsp mild cider vinegar
A small pinch of salt; optional 1 tbsp finely chopped chives or parsley

Method

Children: Wash hands, vegetables and herbs. Weigh ingredients and set out three shallow bowls. Adults prepare a board, knife, potato pan, large non-stick frying pan, spatula and salad bowl.
Adults: Trim courgette ends and cut into slices about 1 cm thick. Lightly sprinkle with a total of ½ tsp salt and leave on a board or sieve for 10 minutes. Never use bitter-tasting courgettes; cooking does not remove their harmful bitter compounds.
Adults: Peel potatoes and remove sprouts and green patches generously; discard very green potatoes. Halve or quarter, just cover with water, salt lightly and boil gently for 15–20 minutes until easily pierced with a fork.
Children: Thoroughly pat the courgette slices dry with clean kitchen paper. Add a little pepper if wanted. Do not salt heavily again.
Children with adults: Put flour in bowl one. Adults crack eggs into bowl two; children may beat them with a fork. Breadcrumbs go in bowl three. Coat each slice lightly in flour and shake off excess, dip fully into egg, then coat in crumbs and press gently. Place on a plate. Do not taste raw egg, flour or uncooked breaded slices. Wash hands afterwards.
Adults: Heat 2 tbsp oil over medium heat without letting it smoke. Add one layer of slices without crowding. Fry about 3–4 minutes per side until golden and soft inside; cut one to check. Reduce heat and cook longer if coating browns too fast.
Adults: Fry further batches with remaining oil. Carefully remove burnt crumbs between batches and keep water away from hot oil. Briefly drain cooked slices on kitchen paper and keep warm for serving. Several batches take about 20–25 minutes in a large pan, longer in a small one.
Adults: Cut tomatoes into bite-sized pieces and chop parsley. Children: Gently mix tomatoes, olive oil, vinegar, a small pinch of salt and optional chives or parsley in a clean bowl. Do not use unwashed equipment that touched raw egg.
Adults: Drain potatoes safely. Add butter and parsley and carefully shake the pan to coat them. Season mildly. Do not give children the hot pan to shake.
Children: Set the table. Adults serve courgettes and parsley potatoes on four plates with tomato salad in small bowls. Cool slightly before eating. The coating is crispiest freshly cooked.

Keep the coating crispy

Pat the 1 cm slices dry after salting, shake off excess flour and fry in a single layer. Medium heat helps cook the inside without burning the coating. This recipe is vegetarian; eggs and butter mean it is not vegan.

For adults: BfR: bitter courgettes