Don’t mess around with deep frying or gluten-free bread crumbs to make extra crispy zucchini fries. Watch the full related video for an even easier shortcut method!
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I absolutely loved this summertime treat when I
was little, and now I’ve made them. And not only a gluten-free version, but they’re baked and
extra crispy. It all starts with picking the right zucchini, just a small tender zucchini that
doesn’t have a lot of seeds. Cut it into sticks, and then the mixture is almond flour, grated
Parmesan cheese, and a little seasoning, so it’s low carb as well. Whisk together
an egg until it’s really frothy in a bowl. And then in the other bowl, dip your zucchini
sticks in. There’s a couple tricks to getting your zucchini fries really crispy
when you bake them. First of all, you want to well grease your baking sheet.
Then spread them out. You want room for all the hot air to circulate. Bake and enjoy.
Find the full recipe on mamagourmand.com
1 Comment
These look incredible!