I had posted a pic of my carrot fries on Instagram a few weeks ago, but I did not post the recipe. So, what better day than today to post the recipe along with another one – Zucchini Fries.
So here is my version of this popular recipe
Preheat oven to 200°C
Slice 2 -3 carrots into 4 x 1.5 inch sticks
You would get around 8 sticks per carrot
Season the carrots with
salt, ginger-garlic powder, chilli powder and some pepper
olive oil and finely chopped coriander
on a baking sheet and bake for 20 – 25 mins
turning the carrots over once.
They should be cooked and slightly crunchy.
with tzatziki sauce
Whisk 1/2 a cup of Greek yoghurt
Add in an equal amount of “hung” grated cucumber
– hung just means that you have squeezed all the water out
Mix the two, adding in 1 Tablespoon of EVOO and 1/2 teaspoon of
Season to taste. Keep chilled until ready to serve
So let’s take zucchini to an all new level of yum
Cut the zucchini in the same manner as the carrots in the above recipe
DO NOT use the watery seedy centre portion
Drizzle EVOO on the sticks and gently coat the zucchini
In a bowl, mix
salt and pepper, 1 tablespoon plain flour and finely grated parmesan cheese with breadcrumbs
(I use breadcrumbs with Italian seasoning)
This step is optional, just go on to the next step if you do not want
to use egg
Beat an egg lightly in a bowl,
dip the zucchini sticks in the egg and then
Or you can just
roll the sticks in the dry mix, shaking off any excess crumbs
Bake for 15 – 17 minutes, turning over once.
Serve warm with an herbed dip
In Greek yoghurt, add
lightly roasted garlic and chopped herbs (coriander, parsley, chives, spring onions, chives, basil or any other herbs of your choice)
Add in 1 teaspoon of lemon juice
Season to taste with salt and pepper
Serve warm fries with chilled dip
Note: for this recipe, you can substitute with gluten free ingredients.
Pop over to my Instagram to see a pic of the Zucchini Fries I have made today.
Hope you try out these recipes and let me know how they turn out.