This gardening season I had everyone dropping off extra vegetables that their garden’s had grown. About 90% of it happened to be zucchini. I made stir- fry, zucchini bread, pasta salad, jambalaya and put it in just about every meal I made for a solid week. I love zucchini, but at that point I was looking forward to the last one. Finally, the day came and I decided I would plan some zucchini fries with some sort of dipping sauce. When lunch time rolled around, this is what I came up with.
Ingredients for fries :
- 2-4 sliced zucchini
- 1 cup of flour, more if needed
- 1/2 of a cup to 1 full cup of almond milk
- Ener-G egg replacer (equivalent of 2 eggs)
- 1 TBSP of garlic salt for sprinkling
- oil for frying
Ingredients for sauce :
- 2 garlic cloves, finely minced
- 2 TBSP olive oil
- 15 oz. tomato puree
- 15 oz. crushed tomatoes
- 1 TBSP brown sugar
- 1/2 tsp. basil (or to taste)
- 1/2 tsp oregano (or to taste)
- 1/2 tsp rosemary (or to taste)
- 1/4 tsp salt
- 1 tsp. crushed red pepper flakes
For the sauce :
For the fries :
Cut the ends off of your zucchini, then cut the zucchini in half. Cut the zucchini into fourths length-wise. Do this until you have the desired amount of zucchini fries you wish to make.
Mix up your egg replacer and then combine it with your non-dairy milk in a medium bowl. Whisk well.
Pour your flour into a shallow dish.
Dip your zucchini fries in the milk, and toss in flour until fully coated. Repeat until the fries are entirely coated.
I usually coat them two times for a thicker batter before I fry them, but one coat is fine.
Fry, sprinkle with garlic salt and serve with marinara sauce.