Zucchinis have gained in popularity over the last five years or so. And we totally see why. Packed with iron and nutrients, this squash has a very mild taste making it perfect for marinades, spice rubs, and batters.
This healthy twist on deep-fried zucchini bites combines all of the good with none of the bad. This crispy, vegan recipe leaves you feeling satisfied and guilt-free. It's the perfect addition to your next happy hour or potluck celebration.
See below for the full recipe.
Before you begin, you're going to want to rid your zucchini slices of extra moisture. You've likely seen this done before with eggplant.
Simply slice your zucchini into quarter-inch pieces, place in a colander, sprinkle with salt, and let sit for roughly 30 minutes. The salt will draw out any excess water from your zucchini slices and make them perfect for baking. Pat dry with a paper towel and you're all set.
Yields - 4 servings
Time - 10 minutes prep, 20 minutes cook time
3 medium zucchini squash
2 Tablespoons chickpea flour
5 Tablespoons water
1 Tablespoon vegan nutritional yeast
NOTE: The water, chickpea flour, and nutritional yeast are excellent vegan and egg-free options for anyone with food allergies. If that's not one of your dietary concerns, you can totally replace these ingredients with one whisked egg.
½ - ¾ Cup breadcrumbs
½ teaspoon smoked paprika powder
1 Tablespoon olive oil
½ teaspoon sea salt
Preheat oven to 375 degrees Fahrenheit.
Coat a baking sheet in olive oil and set aside.
Make the chickpea egg by combining the chickpea flour and water.
Whisk well to combine.
Add the nutritional yeast, salt, and smoked paprika to the chickpea egg substitute (or whisked egg.)
Use a clean towel to remove excess moisture from the zucchini slices.
Then dip each slice into the chickpea egg mixture and then into the breadcrumbs.
Place dipped zucchini slices on a baking sheet.
Bake for 20 minutes or until golden brown and crisp.
These came just in time for Thanksgiving! Let us know in the comments how they turn out!