I have shared before my recipe for oven-baked carrot and parsnip fries and since we have an abundance of zucchinis in the garden, here is my new favorite snack, oven-baked zucchini fries with creamy spinach dip.
đ˝ Serves 2-3
đ 40-45 minutes
Ingredients
½ cup soy milk
½ cup corn starch
½ tsp of salt
½ tsp pepper
½ tsp garlic powder
1 Tbsp oregano
1 tsp sweet paprika
1 cup crushed cornflakes
1/2 cup breadcrumbs
Pinch of salt
Vegan Spinach Cashew Dip:
1 cup soaked cashews
2 Tbsp tahini
1 cup frozen spinach
½ cup cold water
1 garlic clove
Lemon juice of 1 lemon (approx. ½ cup)
1 tsp salt
Topping: Chives (optional)
Instructions
Soak the cashews in boiling hot water for 1h.
Preheat the oven to 200°C
Cut zucchini into sticks (see video)
To create the batter: In a medium-size bowl, mix soy milk, corn starch, salt, pepper, garlic powder, oregano, sweet paprika.
In a separate medium-size bowl, combine crushed cornflakes, breadcrumbs and a pinch of salt.
Dip zucchini sticks in the batter and cover evenly with crumbs.
Line them on a tray and bake until golden brown, 25 min.
Make the dip: place all the ingredients in a blender/ food processor. Blend until smooth. Add more salt or lemon juice to taste.
Remove the zucchini from the oven, Top the dip with fresh chives, and serve.
Enjoy!
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