My friend Elizabeth suggested this recipe to me (with modifications) for another use for my abundant zucchini. They were a bit time consuming, but quite yummy. I served them with a bit of jarred pasta sauce for dipping (I used Muir Glen Tomato Basil). And for leftovers the next day, I used a bit of my lemon tahini sauce for dipping. Great both ways!
Oh, and you get to drink a beer while making this dish…. just to use up the remainder of the bottle of course. 😉
- 8 – 12 oz of zucchini, cut into french fry shape and size
- 1/4 cup chickpea flour
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup beer
- 1 cup bread crumbs – I used toasted and processed sliced bread, but I will use store bought breadcrumbs next time so that they are finer
Stir chickpea flour, salt and garlic powder in one bowl; beer in a second bowl; bread crumbs in a third.
Preheat oven to 425. Spray a cooling rack with a bit of oil and place on top of a baking sheet. Dip zucchini fries in bowl one, then two, then three. Then place on cooling rack. Once all are complete, back for about 18 – 22 minutes or until crispy to your liking.