A Vegan Obsession

Baked Zucchini Fries with lemon aioli - Gluten free, low fat and crispilicious

by


Hello!  This week I’ve been rushing around, on my bike, on the train, around food festivals, in food markets, around my kitchen experimenting with some delights I will share here soon.  Busy, busy! I have also been racking up some time at  The Lean Green Bean   Its my fifth month with the The Secret Recipe Club and Lindsay’s foodie foray was to be my December assignment. Read about it here to find out what it’s all about (if you can keep a secret).   

Lets talk fries….



Crispy garlic Zucchini Fries

These looked so good on Lindsay’s blog I just had to give them a go.  There was a teeny bit of tweaking to be done to make these crispy sticks gluten-free and vegan.  Traditional recipes of this type use egg to bind the crumb to the object- de-la-legumes so I needed to find the best alternative.  I didn’t want to use something out of a box that someone else had produced I wanted to find a vegan ‘egg’ in my cupboards.  This website was a big help - all about egg replacements in baking.  I used 1 tbs flour (sorghum), 1/2 tsp oil and 2 tbs water to mix to a paste.  It worked a treat.  Here is what you need for the rest of the recipe

  Ingredients
(serves 2)
2 zucchini (courgettes) julienned
2 tbs gluten-free flour (sorghum has a lovely flavour and works perfectly)
1 tbs vegan Parmesan powder or nutritional yeast
1/4 tbs gluten-free bread crumbs
1/4 tsp garlic powder
1 tsp baking powder
1 tsp paprika (you can also add a pinch of chili powder if you want them fiery)
salt & pepper to taste

 

method



1.Prepare your station
bowl one - flour & Parmesan
bowl two - egg replacer - (flour, oil and water)
bowl three - breadcrumbs, paprika, garlic powder, baking powder, salt & pepper
2. dip the bald fries into the bowls from 1-3 ensuring they are well covered. 3. gently place on an oiled baking sheet and bake in a pre-heated oven at 220 degrees for 20 mins.  Give them a little shake halfway through. 4. serve immediately with lemon aioli (blend tofu, lemon juice and garlic powder or minced garlic clove and season to taste)


Did I enjoy them? A picture speaks a thousand words!   

I think I actually like them better than sweet potato fries (speaks my fickle heart) as the texture and flavour are very close to white potato fries…only better AND good for you.  The spud being a member of the nightshade family is a no-go area for many.  This recipe will be sweet music to their ears.

See, this is what happens when you are a member of The Secret Recipe Club, you stumble across edible gems you might otherwise have missed. Bravo Lindsay. I hope your December SRC was as happy-making as mine.

Related posts:

zucchini-lasagne-25283-2529‘Summery Zucchini Lasagna’ Impressive..Easy 10 minute gluten-free recipe fish-and-chips-25281-2529Breaded vegan ‘fish’ and chips- low fat gluten free and healthy..how? you say…come, I’ll tell you, says me IMG_01051Potty About Herbed Pate - Recipe. Gluten Free, Soy Free sunflower-seed-cheeze-252815-2529How to make Cheddar(ish) Hard Cheese - Dairy-free, Gluten-free, soy-free - Easy

Comments

  3. I am crazy about zucchini fries. I make them at least twice a week. Your lemon aioli sounds like the perfect accompaniment to them.

  5. It was such a pleasure getting to cook from your blog this month. Your black bean soup became a new favorite for our household, in spite of the changes I had to make because my pantry was wiped out, LOL!! Great recipe. Thank you!!

  13. zucchini fries! this brings back memories, we had them a lot when I was a child! must make them again havent had them for ages!

  14. huh - what a handy idea should i find myself sans eggs! i substituted banana for eggs in a cake one day - worked like a charm… though my cake then tasted like banana. go figure.

    zucchini i love though!

  27. @Anonymous

    Hi Anonymous…shame it happen for you. If you tell me what you didn’t like (crumb, flavour, crispyness) I could try and help. But perhaps they just weren’t your bag? x

  28. Just a warning…I followed the recipe pretty closely and it turned out terrible. From my experience with breading, my suggestions would be-
    double the recipe and cut the paprika to 1/4 tsp-1/2 tsp (assuming you are using 2 zucchini like the recipe suggests).
    consider omitting station one and just dip the zucchini in the wet batter right away…just add the nutritional yeast/parmesean to the breadcrumb mix. Oh, and the breadcrumbs…you’d probably have better luck with cornmeal or more flour.

  29. @Anonymous

    thanks for trying the fries. Oh, I get so sad when someone doesn’t like a recipe. I’d love to know more of what you did to see if I can figure out why it didn’t work out for you. I’ve made these a few times to my recipe and loved them. I wish you could too.

icouldnevergovegan2
lemon-252C-cardamon-cookies-dipped-in-chocolate-with-chopped-pistacios-252825-2529
Screen-Shot-2013-08-01-at-21.44.57
vday-love-chunky-set
bombay
zucchini-fries-with-lemon-aioli-252813-2529