Gluten & Grain Free Eggplant OR Zucchini Fries. (Dairy, Coconut & Egg Free)
The first time I met my husbands mom - I learned very quickly that she loved going to the chain restaurant Maggiono’s. Specifially because she adores their breaded and fried zucchini. Every time we visit her in Atlanta we seem to end up at the restaurant with big baskets of it in front of us and its always a treat. I have remade that recipe here- into bite size fry pieces and given you the option to make the recipe with zucchini OR eggplant. Bother versions are fantastic!! I recommend trying both.
Yield: Serves 3-4 people
Gluten & Grain Free Eggplant and Zucchini Fries.
2 large or 3 medium Zucchini OR 1 large Eggplant
3 tbsp of tapioca or arrowroot starch
1 ¼ cup of milk.(dairy or nondairy)
1 ½ cups of Almond or Cashew Flour
½ cup of Starch (arrowroot, tapioca or potato starch)
1 ¾ tsp of garlic powder
1 tsp. salt
1 Tbsp dried parsley
1 ½ Tsp of Black Pepper
¼ Tsp of Cayenne
1. Slice either the Zucchini into fries OR Skin the eggplant and then slice it into fries. Set aside.
2. Make the batter. In a saucepan combine the starch and milk and thicken whisking continually until its thick like pudding. Remove from heat.
3. Make the breading- combine all the breading ingredients in a medium sized bowl and stir to combine.
4. Bread the ‘fries”. Dip each piece of eggplant or zucchini into the sticky batter, and then roll in the breading. Place on a cookie sheet. (You will end up with 1-2 trays worth). If you have any extra breading at the end you can roll the fries in it a second time.
5. Brush with oil- about 6 tbsp per baking sheet. Place the first cookie sheet in the bottom rack of your oven and turn on broil. Cooking 5-8 minutes or so until the fries are cooked through and crispy. Repeat with the second tray. Note: if you have a low broil setting on your oven that works even better. The cooking time will increase a bit but you will know they are finished if they are cooked through and crisp. Serve immediately with marinara sauce for dipping. Store leftovers in the fridge for up to 3 days.