Zucchini fries

Ingredients

• 2 medium zucchini
• Sunflower (or olive) oil, for frying
• ½ cup all-purpose flour, for breading
• ½ cup chickpea flour, for breading
• ¼ cup rice flour, for breading
• 2 tablespoons cornstarch, for breading
• 1 tablespoon apple cider vinegar, for breading
• A pinch of salt
• A pinch of pepper
• ¾ cup water (approx.), for breading
• 1 cup garlic and parsley breadcrumbs

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of zucchini
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of breadcrumbs
• What to use instead of black pepper

Instructions

1. Wash the zucchini and cut them into sticks: first in half lengthwise and then each half into not-too-thick slices.
2. Put the all-purpose flour in a shallow dish. In another, mix the chickpea flour with the rice flour, cornstarch, vinegar, salt, pepper and water. Put the breadcrumbs in a third.
3. Heat plenty of oil over medium-high heat (175-180°C / 350°F). Dredge the sticks in the flour, the liquid mixture and the breadcrumbs and lay them on a plate.
4. Fry them in batches for about 1 minute, turning them so they cook on all sides. Transfer them to a wire rack lined with paper towels.
5. In the oven: 20 minutes at 200°C (400°F), turning them halfway. You can freeze them once breaded and cook them without fully thawing. Serve with dipping sauces or a vegetable soup.

Nutrition facts

Approximate, per serving (about 184 g). Calculated with data from USDA FoodData Central.