or salt + garlic granules/powder
sour cream or plain yoghurt
Remove the ends from the courgettes and cut in to batons.
Preheat the oven to 200c/400f.
Mix the polenta, parmesan and garlic salt in a bowl. Season with black pepper to taste.
Whisk the eggs in a large mixing bowl.
Add the courgette batons to the bowl with the egg and toss well to coat in the egg.
Sprinkle over the polenta mix and toss again to coat evenly.
Spread out the fries in a large baking tray and cook for 30 minutes until golden and crisp, turning regularly.
Meanwhile, mix together the chives and sour cream in a small bowl.
Serve the fries with the sour cream and chive dip.
Storage: keep leftovers in an airtight container and reheat in the oven on a baking tray the next day.