Who doesn’t love French fries?
That salty, oily, potato-y side dish is just heaven on earth. But unfortunately, they’re not all that healthy. I’ve tried all kinds of different alternatives, but my favorite has to be zucchini fries.
They still give you that soft and also crunchy taste, but you can feel a little better when eating them! I also like to add a little Parmesan or tahini sauce to the top of them to give it something extra. You can also bake them with some rosemary for that rosemary French fry option.
Zucchini is inherently very water-y, you have to make sure to squeeze as much liquid from the vegetable as you can so you achieve that crispy quality. Another tip is to flip the fries halfway through their baking, so they can crisp on each side. You’ll also want to eat them immediately. Trust me, you’ll want to eat them straight away, but since they’re so full of liquid, the longer you leave them, they’ll start to get a little soggy.
You can also easily substitute gluten free flours for the all-purpose flour you use in the recipe. I recommend using almond flour or tapioca flour to get the crispiest shell on the fries.
What you Need:
- 4 zucchinis
- 1 egg
- ½ cup of grated Parmesan cheese
- ½ cup all purpose flour
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp cumin
Directions:
- Preheat the oven to 425 degrees Fahrenheit, and you’ll probably need to use two baking trays, so set them out
- Slice the zucchini into small “fries.” They should be slightly bigger than a pencil.
- In a bowl, mix together the cheese and flour
- Whisk the egg in a separate small bowl and add the spices to the egg mixture.
- Dip the Zucchini in the egg and then immediately into the cheese/flour mixture and then transfer to one of your baking trays. Do this with all of the pieces of zucchini.
- Make for ½ an hour and flip 15 minutes in.
- Enjoy immediately!
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