So, as it turns out, I don’t particularly like zucchini. Sad, and weird. On the bright side, in the time it took me to finish making the rest of our dinner, two friends (Bestie and K, for future reference) inhaled the entire plate of zucchini fries I made which is why I am sharing this simple, vegetarian, and totally kid-friendly recipe with you.
2 medium-sized zucchini, cut into sticks (I got 8 from each one)
2 eggs (1 egg white/1 whole egg)
1/2 cup garbanzo bean (chickpea) flour
Seasoning: to be mixed in with flour
Chili Powder (optional)
Red Pepper Flakes (optional)
Preheat oven to 425*F. Beat one egg white and one whole egg in a small bowl and set aside. In a medium-sized bowl, combine the flour and seasoning to taste (I am estimating 1/2 teaspoon of each with slightly more salt, though I didn’t actually measure).
Cut the ends off each zucchini to give each side a flat bottom and then cut into sticks – some people can make them square, but I was impatient so I just cut the whole zucchini in half and cut each half length-wise twice giving me eight sticks from each zucchini.
Dip the zucchini sticks into the eggs and then into the flour mixture. Coat all sides of the sticks with flour, but try not to make the layer too thick or it won’t bake properly. Spray a cookie sheet with cooking spray and place the “breaded” zucchini in a single layer on the sheet. Spray the top of the zucchini sticks with more cooking spray and bake at 425*F for 25 minutes.
Dip in salsa or sexy mayo or eat as is! Best served warm.
For more pictures of my daily food adventures and first-time attempts, follow me on Instagram at SlowCarbSnacktime or on Twitter @SlowCarbSnacks