Tuesday, January 13, 2009
Oven Baked Zucchini Fries
We stopped eating French Fries when news came out that they are full of transfat. Actually, we generally avoid anything deep-fried nowadays. Ok, ok, perhaps once in a while, but I promise, only very rarely. What to do when you crave for fries? Instead of giving in immediately, look for substitutions.
I have heard of Zucchini Fries. Zucchini is a vegetable (though technically, it is a fruit, according to Wiki). So, Zucchini must be good. It is low in calories, contains some folate, potassium and Vitamin A.
I googled for the recipe, but most have a tempura-like batter. And deep fried. I got some ideas here and there, and here is what I came out with:
1 medium-sized zucchini, julienned
salt, ground black pepper, cayenne pepper (optional)
1/4 C all-purpose flour
1/4 C cornmeal
olive oil for spraying
1. Preheat oven to 350 F. Spray a cookie sheet or large baking pan with olive oil.
2. Season the julienned zucchinis with salt, and peppers. Let rest for 15 minutes.
3. In a separate bowl, combine the flour and cornmeal. Add in the marinated zucchinis, coating all pieces. Lay each piece of coated zucchini on the tray. Do not overlap. Bake for 20 mintes or until golden brown.
The result? Delicious fries! Crunchy on the outside, soft in the inside. Just serve it while it is fresh from the oven. When cooled, the crunchy crust becomes soft as well...
Sharing these delicious, healthy crunchies with the Weekend Herb Blogging community, headed by Haalo of Cook (Almost) Anything At Least Once. This week's host is Rachel of The Crispy Cook. To see last week's delectable dishes, please check out the round-up done by Pam of the Backyard Pizzeria.