Zucchini Fries

Thermomix Option – Refined sugar free – Gluten free – Grain free – Vegetarian – Kid approved

SERVES:Print_recipe

These little buggers sure do hold a lot of flavour. Crunchy and warm, they are extremely more-ish. We suggest to make more than what you need as you will be picking at these beauties as soon as they come out of the oven. But a quick word of warning, the reason we call these little buggers is they are hot inside and if you’re not careful they will scold your tongue.


INGREDIENTSzucchini chips

1 medium zucchini (approx. 120g)

¼ cup parmesan, finely grated

2 Eggs

¼ cup instant polenta

½ cup cornflour


CONVENTIONAL AND THERMOMIX INSTRUCTIONS 

  1. Preheat oven to 180°C.
  2. Cut your zucchini in half, and then each half into 8.
  3. Place zucchini sticks between 2 pieces of paper towel for 10 minutes using a bowl as a weight on top to draw out the moisture.
  4. While your zucchini is de-moisturising, place your polenta and parmesan mixture into a bowl, your corn flour into seperate bowl and whisk your eggs into a third bowl.
  5. Lightly coat each zucchini stick in your cornflour, then egg and finally into the polenta and parmesan mix, making sure they are well coated at the end.
  6. Place coated zucchini fries onto a lined baking tray and place in the oven on the top shelf for 25-30 minutes, turning half way through, until golden on each side.

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