1. Gather the ingredients
- 3 small zucchinis
- 1/4 cup of flour (we used chickpea flour to offer a gluten-free option, but regular flour should also work)
- a pinch of marine salt
- 1/2 cup of milk of choice (we used coconut milk)
- 1 cup of breadcrumbs (we used gluten-free breadcrumbs)
- 1 tbsp of tomato sauce
- 1/2 tsp of mustard
- 1 tsp of vinegar
- 1 tsp of sunflower oil
- a pinch of brown sugar
- a pinch of cayenne pepper
2. Peel the zucchinis
Preheat oven to 420F and grease a baking tray. Set aside. Peel the zucchinis and cut the ends.
3. Cut the batons
Cut the zucchinis into 1/4-inch planks. Stack planks 2 to 3 high and slice them vertically once again into a similar thickness. Set aside.
4. Prepare the dipping assembly line
Place the flour with salt, milk and breadcrumbs in different bowls.
5. Dip in the flour, milk and crumbs
Dip a baton in the flour, sticking it in all its faces including the ends. Then dip in the milk and afterwards in the breadcrumbs. Place on the tray and repeat on all batons.
Once you’ve finished coating all the batons, place fries in the oven for 40-45 minutes or until golden and crispy.
Serve with your choice of sauce or with quick homemade ketchup made from a base of tomato sauce, with mustard, vinegar, sunflower oil, brown sugar and cayenne pepper.
Photos © Ana Lisa Alperovich for Inhabitots