Zucchini Fries

According to research, fries are a favourite treat food for at least 99% of the population (and by research we mean we asked everyone in our office and all agreed that fries are a favourite!). With this valuable scientific data in mind, coming up with recipes for fries and fry alternatives is a very important mission for us. So here is another option to hit that satisfying spot whilst ensuring variety and nutrients are being included in your diet.

Today, the humble zucchini is being used as the basis for our fries. Zucchinis are great because their nutrient : energy ratio is really high, meaning that you get heaps of essential nutrients compared to very little energy (also meaning, you can eat as much as you like!).

The crumb contains hemp seeds and nutritional yeast flakes. Nutritional savoury flakes are a great source of all of your B vitamins and calcium, iron, zinc and potassium and they have a really yummy savoury flavour. Hemp seeds are a complete protein and provide omega-3 and omega-6 fatty acids as well as a range of vitamins and minerals.

The Tzatziki is a combination of natural yoghurt, cucumber, mint, and lemon. It’s such a fresh and zesty dipping sauce which pairs perfectly with fries. It feels much lighter and has many more nutritional benefits compared to the usual store-bought tomato sauce.

So there you have it. Another option to satisfy your craving for fries! Enjoy

Ingredients

PANTRY ITEMS

2 zucchinis, chopped into 'chips'

1 tbsp smoked paprika

½ cup Hemp Seeds

Pepper

1 tsp garlic powder

1 tsp onion powder

Olive Oil

250 g Greek yoghurt

1 garlic clove, grated finely

Pinch of Pink Himalayan Crystal Salt

1 tbsp tapioca flour

1/2 cup Vegan Nutritional Savoury Flakes

1 tbsp lemon juice

1 cucumber, chopped

1/4 cup mint, finely chopped

Zest of 1 lemon

NUTRA ORGANICS PRODUCTS

1 tbsp Vegetable Broth (any flavour)

Method

1. Preheat oven to 180ºC.

2. Place zucchini in a strainer over a bowl, sprinkle with a good pinch of salt, place something 'weighty' on top like a dish and allow water to drain out for 20 minutes or until some liquid has been extracted out of the zucchini.

3. In a bowl, add the hemp seeds, nutritional savoury flakes, tapioca flour, smoked paprika, 1/2 tsp salt, 1/2 tsp cracked pepper, garlic powder, and onion powder & Vegetable Broth stir to combine.

4. Lay the zucchini out on a tray lined with baking paper, and drizzle olive oil, then mix through to ensure the chips are covered all over.

5. Individually coat each chip in the crumb mixture and return back to the tray, repeat until all chips are coated.

6. Bake in the oven for 20-30 minutes or until golden and cooked through.

7. Meanwhile, make the tzatziki dip by combining natural yoghurt, cucumber, mint, 1/2 tsp salt, lemon zest in a bowl. Place in fridge until required.

8. Serve chips immediately with tzatziki dip.