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Baked zucchini and eggplant fries
Earthly Superfood
The zucchini and eggplant are dipped in the gluten-free flour coated in the panko bread crumbs and baked for a crispy and yum fries.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Snack
Cuisine
American
Servings
4
people
Ingredients
1
small
eggplant
1
zucchini
1/4
cup
rice flour
1
tbsp
nutritional yeast
1/4
tsp
black salt
1
tbsp
olive oil
1/3
cup
nut milk
pepper and salt
to taste
Instructions
In a bowl combine rice flour, nutritional yeast, black salt, pepper, and salt to taste.
Add nut milk and mix well and allow it to sit for 5 minutes. Add olive oil and mix.
Preheat the oven to 425°F.
Chop the vegetables lengthwise. Keep the eggplant immersed in the water until used.
Spread the bread crumbs on the plate.
Dip the zucchini and eggpant without water in the batter and coat in the bread crumbs.
Place them in a baking sheet and bake them for 20-25 minutes.
Serve while warm with a sauce.
Keyword
baked fries, baked vegetables, eggplant, fries, zucchini