Saturday, February 2, 2019

Baked Zucchini Rounds

When making these rounds or fries, keep in mind that they don’t store well in the fridge, they get soggy, so make the amount you think you will eat right after baking.

These can be made into fries instead of rounds by cutting   1/2” in thickness and 3-4” in length.  Dip into vegan Ranch Dressing or regular old ketchup.

Baked Zucchini Rounds
The 30 Year Old Vegan Cookbook

1/4            cup unbleached, all-purpose flour
1/2            tablespoon sea salt, plus extra for seasoning
5-6            grinds of fresh ground black pepper
1/2            teaspoon sweet paprika
1/2            cup aquafaba (liquid from the can of garbanzo beans) (or any egg substitute)
1/3            cup panko breadcrumbs
1/3            cup nutritional yeast
2               medium-sized zucchini
                 vegan ranch dip for dipping or ketchup

Preheat oven to 425 degrees.

Mix flour, salt, pepper, and paprika in a bowl.  Set aside

Combine breadcrumbs and nutritional yeast in a third bowl.

Cut the rounded ends off the zucchini and cut into round discs or long fries.

Coat one fry/round in flour.  Shake off excess flour.  Dip into aquafaba.  Then dip into breadcrumb bowl.  Place fry on rack.  Repeat with remaining fries/rounds.

Bake on a wire rack on top of a baking sheet.  Cook for 15-17 minutes or until brown and crispy.

Remove from oven.  Sprinkle with additional salt, pepper, and paprika.  Serve with vegan ranch dip or ketchup.

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