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Faux-Fried Zucchini

Today, on his Facebook page, Ned posted a picture of a batch of these that I haphazardly threw together for an early afternoon snack.   To my surprise, a few of our friends asked for a recipe. So, here it is!

I admit, there are a few steps before you actually bake them off, none of which demand too much effort or time. Although, speaking of time, I find it most efficient to work assembly line style by first coating all the slices in the dry mixture, then the wet, and so on. Coating the zucchini first in oat flour helps the wet mixture adhere to the zucchini slices. The wet chia-seed mixture, which is simply an egg replacement in this recipe, ensures that the golden, sand-like corn flake crumbs cling to the zucchini slices. And because they only bake for 10 minutes, the zucchini retains their firm texture. Crushed corn flakes wonderfully mimic a fried batter, both in taste and texture. If you’re not vegan you can replace the ingredients for the wet coating with 2 lightly beaten eggs.  However, you may have to add an extra minute or so of baking to be sure that the egg has fully cooked.  That’s another benefit to the chia seeds – aside all the many health benefits they provide, you won’t have to worry about under cooking them as you would with eggs.

Faux Fried Zucchini

Serves 2-4

Ingredients

3-4 zucchini (about 8 ounces each), cut diagonally ¼” thick – preferably organic

For the dry coating:

  • ½ cup oat flour

For the wet coating:

  • 1 cup water
  • 4 teaspoons chia seeds
  • ¼ cup oat flour

Note: If you’re not vegan you can substitute the wet coating ingredients with 2 eggs, lightly beaten

For the crispy coating:

  • 6 cups corn flakes, preferably organic, crushed
  • 2 teaspoons dried dill
  • 1 ½ teaspoon sea salt
  • 1 teaspoon fresh ground black pepper

 

Instructions

  1. Preheat the oven to 425°F (225°C)
  2. Place the oat flour for the dry coating in a bowl. Then, set it aside.
  3. For the wet coating, add the chia seeds and water in a small mixing bowl, and stir until well combined. When the seeds become gelatinous, about 5 minutes, add the ¼ cup of oat flour and mix until the flour is well incorporated.  Set the bowl aside.
  4. For the crispy coating, combine all ingredients in shallow bowl and stir until well incorporated.
  5. Then, begin coating the zucchini. Start first by coating each zucchini slice in the dry oat flour. Then, coat each of the flour-covered slices in the wet chia seed mixture. Then, coat the zucchini slices in the corn flake mixture.
  6. Carefully place the fully coated zucchini slices on a baking sheet about 1” apart from one another.
  7. Bake in the center rack of the oven for 10 minutes.  Bake in batches, baking no more than a tray at a time.
  8. Remove from the oven and serve immediately with your favorite sauce or dip.

 

Notes

You can serve them room temperature by removing the zucchini from the baking tray and set them on a wire rack so that they stay crisp on all sides.

You can buy organic corn flakes at your local health food store.   

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  1. Heather says

    June 5, 2014 at 11:07 pm

    My husband made these today. I have to admit he was a skeptic but one bite and we are hooked. So good! Yummy!!

    • imgratephil says

      June 6, 2014 at 9:25 am

      That’s awesome, Heather. I’m so glad that you liked them. FYI – you can use the cornflakes to bread just about anything. Ned requested that we bread pickles with them last night. I added some cayenne to the cornflakes as well. They were pretty amazing as well. Thanks again!

Trackbacks

  1. Faux Fried Pickles - flavorphilosophy says:
    June 11, 2014 at 1:29 pm

    […] flakes to “faux-fry” everything.   I wrote a post recently where I made Faux-Fried Zucchini.  Corn flakes, when used as a breading and baked, do a fantastic job of […]

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