These tender gluten free zucchini fries are very tasty and deceptively healthy. Enrobed in crunchy tortilla chips, they give the illusion of fries. Serve them alone or with your favorite gluten-free dipping sauce. This recipe can be made egg-free; see instructions.
GF ZUCCHINI FRIES TIP: Crush tortilla chips by rolling a rolling pin over the bag until fine crumbs are formed.
For Egg-Free Baked Zucchini “Fries,” omit 2 eggs. Combine 3 tablespoons flax meal with 9 tablespoons hot water. Let cool. If mixture is too thick for coating, add more water or milk of choice to thin it. Use this to replace the eggs in step 3.
More Sublime Zucchini Recipes
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 16 wedges
- 2 medium zucchini
- 1/2 cup Jules’ Gluten-Free Flour Blend or gluten-free all-purpose flour blend of choice
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk of choice
- 2 cups crushed gluten-free tortilla chips
- 1 teaspoon gluten-free nutritional yeast or 1 tablespoon Parmesan cheese, optional
1Preheat oven to 425°F. Line a baking sheet with parchment paper.
2Wash zucchini and cut off the ends. Slice each zucchini lengthwise into 6 to 8 wedges (like large steak fries).
3Prepare 3 dipping mixtures for coating wedges: Whisk together flour blend and pepper and place in a flat-bottom bowl. Whisk together eggs and milk and place in a second flat-bottom bowl. Combine crushed tortilla chips with nutritional yeast or Parmesan cheese (if using) and place in a third flat-bottom bowl.
4Roll each zucchini wedge in flour blend mixture, then in egg mixture, then in crushed tortilla chips, coating all sides.
5Arrange coated wedges on prepared baking sheet so they’re not touching each other.
6Place in preheated oven and bake 20 minutes or until wedges begin to lightly brown.
7Remove from oven and serve.