Health By Al

These just might be my favorite fries! Crispy on the outside and juicy from the zucchini on the inside. They’re pretty quick to make and crisp up faster than baked potato fries! It’s a simple way to get veggies in and I love that they’re oil-free. They also have a “cheesy” taste from the nutritional yeast!

Ingredients: Makes 1 pan of fries (~40 fries)

• 2 medium sized zucchinis

Dry Ingredients:

• 1 cup panko breadcrumbs
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon garlic powder
• 3 Tablespoons nutritional yeast

Wet Ingredients:

• 1/2 cup Organic unsweetened soy milk (or other neutral plant milk)
• 1 & 1/2 Tablespoons cornstarch
• 1 & 1/2 Tablespoons ground flaxseed

Directions:

1. Line a baking sheet with parchment paper and pre-heat the oven to 425 degrees F.
2. Cut the zucchinis in half and then into fourths. Then cut it into small wedges. I did about 22 per zucchini.
3. Mix the dry ingredients in a bowl and then whisk the wet ingredients in a separate bowl.
4. Coat a few wedges in the wet ingredients and then place them in the dry ingredients and turn them until they are well coated. Place on the parchment paper.* Continue until all are coated.
5. Bake 25-30 minutes, until golden and crispy. Enjoy!

Note: Be sure to turn them in the dry ingredients rather than mixing or shaking–this will cause them to clump and not get coated well.