Once you’ve had your fill of zucchini noodles, make a few batches of these zucchini fries for a nice change of pace. They’re easy to whip up, and the Indian spices will add some zing to your next dinner party. This is a great appetizer as well as a side dish. Look for garam masala near the curry spices at your local market. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing.
Zucchini Masala Fries
Author: Kathy Hester
Recipe type: Appetizer / side dish
Cuisine: Vegan / Healthy
Prep time:
Cook time:
Total time:
Serves: 4
Once you’ve had your fill zucchini noodles, make a few batches of these zucchini fries for a nice change of pace.
Ingredients
- 4 smallish or 2 larger zucchinis, cut into sticks approximately ½" x 2½"
- 1 tablespoon olive oil
- 2 teaspoons brown rice flour (or any flour you have on hand)
- 1 teaspoon garam masala
- 1 teaspoon cumin
- Salt and pepper
- Creamy dip, optional (see Tip, below recipe box)
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
- Toss the zucchini and olive oil together in a bowl.
- Mix the flour, garam masala and cumin together well, then add it to the zucchini. Using your hands or a wooden spoon, mix until the spice mixture is stuck to the zucchini.
- Spread out the zucchinis on the baking sheets, then lightly sprinkle them with salt and pepper. Bake for 10 to 15 minutes, until tender but not limp.
–
Per serving with oil:
Calories 61.6, protein 2.1 g, total fat 3.7 g, carbs 6.7 g, sodium 0.2 mg, fiber 0.0 g
TIP: Make a creamy dip by combining unsweetened vegan yogurt with chopped cilantro and a little coriander and cumin.
- See lots more ways to use zucchini and summer squash.
No Comments