Oh hey there guys! I know I have been a little MIA this past week because I was recovering from post holidays blues…
If you follow me on Instagram stories, you would have seen a few of my snaps from my holiday away at the lake, my favourite place ever! One thing though I thought of making as soon as I return home were these zucchini fries! This is my first time making and actually eating zucchini fries, can you believe it?!
I’ve been on an extreme health kick that’s not just a “fad diet” but a complete lifestyle change. Although yes, I have been moderately healthy and making better choices but I have really opened my mind to the serious health consequences of certain products I’m exposing and putting into my body. I have had this mindset for a few years now but have always gone off the bandwagon here and there. I believe now though that I’ve seriously crossed the bridge and am eliminating as much toxic products that I can, not only in my body but on my body.
First and foremost is sugar! Do you know how dangerous sugar is to our bodies? I haven’t used refined white sugar in a while since discovering coconut sugar a few years back but I’m talking about powdered sugar and added sugar that is in pre-packaged foods (not that coconut sugar is a complete angel either). That is why you haven’t seen a cupcake with that epic frosting from me in quite some time. I am however experimenting with healthier, sugar-free options for you guys because we can all be on this journey together, you in??!
Moving on from my short “rant”, I wanted to tell you this because I have seen first hand just what an unhealthy diet, toxic exposure and so much more can do to our bodies and no one wants to go through that. I’ve also witnessed firsthand at just how powerful a plant based, clean, organic whole foods, vitamins and minerals can benefit us. Occasionally when I discuss this new lifestyle with people, they tell me they think it’s too expensive, buying organic vegetables is too expensive, this “fad” lifestyle is too expensive. Well you know what, so is disease. Disease is much more expensive and not to mention the major inconvenience! I’m all about preventing disease, not waiting for it and then trying to fix it and especially not relying on modern medicine! Take a serious look at what you’re consuming and putting onto your body on a daily basis.
Anywho, I had to get that off of my chest. Let’s jump right into these delicious oven baked zucchini fries!! Vegetable fries are a thing and they’re a thing that you need.in.your.life.right.now!!! Trust me…
These babies are gluten free and vegetarian! If you don’t eat egg, try replacing it with a flax egg, I’ll be giving that method a go for my next batch of fries!
Right now my Mum has been super busy out in our garden growing everything in season and one vegetable that we have in abundance are eggplants! Fun fact: I also made eggplant fries in this batch, they are hidden somewhere amongst those zucchini fries, it’s difficult to tell the difference between the two. You can also make sweet potato fries and carrot fries and I’m sure many more!
I found gluten free breadcrumbs from my local health food store but if you’re unable to get your hands on gluten free breadcrumbs, simply take 1-2 slices of gluten free bread in a high-speed food processor and process on high until they turn to crumb, easy as that!
These zucchini fries are beautifully golden and oh so crispy!! All the best chips are! Or should I say fries?! Either way, these beauties are the best thing since potato fries! Give em a go!
- 1-2 large zucchinis
- 1 cup gluten free breadcrumbs
- 2 tsp garlic powder
- ½ tsp ground paprika
- 2 tsp dried mixed herbs
- Salt and pepper, to taste
- ½ cup gluten free all purpose flour
- 2 large eggs, lightly beaten
- Preheat oven to 180ºC (356ºF), line a large baking tray with parchment paper, set aside.
- Cut zucchini in half and then slice lengthways into long shaped fries, set aside.
- In a small bowl, combine breadcrumbs, garlic, paprika, herbs, salt and pepper until well blended.
- Place flour into a small bowl and beaten eggs into another small bowl.
- Take a zucchini and roll it in the flour first, then dip and coat in the egg and finally, roll in breadcrumb mixture until well coated, shake off any excess.
- Place onto prepared tray.
- Repeat this method with remaining zucchini.
- Bake for 20-25 minutes or until crispy and golden.
- Remove and serve immediately.
- Enjoy with a side of aioli, mayonnaise or tomato sauce.
If you choose to use 2 large zucchinis, you may need to top up your egg and flour.