I’ve always been a big burger person. Even when eating clean, I still eat a lot of burgers, but now I just usually eat them without the buns. When you think of burgers, what else naturally comes to mind? That’s right, fries. Because I try not to eat potatoes anymore, this recipe using zucchini fills the fry void. They don’t taste like your typical fries, however they do have a unique flavor and make a perfect side dish for a burger.
To make the fries, first cut the zucchini into fry shaped pieces. You can easily do this by hand, but we bought this french fry cutter last year to save time and make all the fries the same size! I love it. (Progressive International Vegetable/French Fry Cutter)
The next step is to coat the zucchini first in egg and then in the garbanzo bean flour. The egg helps the flour stick better and creates a thicker coating. My sister introduced me to the “shake and bake” method of “breading” my fries or chicken and it’s definitely my favorite method to use now. I always used to “bread” stuff using bowls, but my fingers would get so messy and it would take a ton of time because you need to dip each piece individually. (See my chicken nugget recipe. I now use the “shake and bake” when making these too!) Her method uses ziplock bags instead. Just pour the egg in one bag and the breadcrumbs/flour in the other and shake.
For this particular recipe, whisk an egg and a teaspoon of water together and then pour the mixture into a gallon size ziplock bag. Add the zucchini and shake the bag until the zucchini is fully coated in egg. Cut the bottom corner of the bag to drain the egg. Next, pour the zucchini into the new bag with the garbanzo bean flour and shake again until fully coated.
Once the zucchini fries are “breaded”, spread them out on a baking sheet and arrange them in a single layer. Season the fries with sea salt, garlic, and pepper. Feel free to use whichever seasonings you prefer. I’ve experimented with a bunch, but this combo tends to be my favorite. If you like things spicy, try adding some red hot pepper flakes as well.
Let me know how your fries come out! Enjoy!
- 2 zucchini
- 1 egg
- 1/2 cup garbanzo bean flour
- 1 tsp water
- garlic powder
- 1. Preheat the oven to 375°.
- 2. Cut zucchini into fry-like pieces.
- 3. Whisk together egg and tsp water and pour into gallon sized ziplock bag. Place zucchini pieces in the bag with the egg and shake until fully coated.
- 4. Cut the corner off the end of the bag to drain out the liquid so just the zucchini is left in the bag.
- 5. Fill a second ziplock back with the garbanzo bean flour. Pour zucchini into the bag and shake until fully coated.
- 6. Spray a baking sheet with nonstick spray and spread zucchini out in a single layer. Season with salt, pepper, and garlic powder to taste.
- 7. Bake for 10 minutes on one side and then flip the fries and continue baking for an additional 10-15 minutes until zucchini is tender and the outside coating is crispy.