Peel, destem and crush the garlic Zest and juice the lemon Trim and cut the courgettes in half lengthways Remove the crust from bread and cut bread into 2 cm cubes Grate the Parmesan Lightly beat the eggs
Preheat the oven to 220ºC Grease the baking tray and line with parchment paper
Add mayonnaise, yoghurt, garlic, lemon zest and lemon juice into the mill jar Attach the blade assembly and screw onto the jar Ensure it is securely closed Attach the Mill attachment to the power unit and ensure it is locked into place Pulse until combined Transfer the aioli dip to a serving bowl Refrigerate until ready to use
Remove the mill jar and set aside Attach the Food Processor bowl to the power unit Fit the Express Dice to the Food Processor bowl Dice courgettes into the Food Processor bowl using the pusher Use the end of the pusher to dislodge any food which may become trapped in the dicing grid Remove the Food Processor bowl and set aside
Clean the mill jar Add bread into the mill jar Work in batches if necessary Attach the blade assembly and screw onto the jar Ensure it is securely closed Attach the Mill attachment to the power unit and ensure it is locked into place Pulse until breadcrumbs are formed Transfer the breadcrumbs to the medium bowl Set aside
Add Parmesan, garlic, paprika, salt and pepper to the medium bowl Stir to combine with the breadcrumbs Set aside
Add flour, salt and pepper to the large plate Add beaten eggs to the clean medium bowl Coat the courgette slices in the flour, shake off any excess Dip the coated courgette sticks in the egg and then into the breadcrumb mixture Ensure they are coated on all sides Place the courgette fries on the baking tray Bake at 220ºC for 12-15 minutes until golden brown and crispy Remove from the oven
Serve Serve hot courgette fries with the chilled aioli dip