Happy almost Super Bowl Sunday!
I've never been a huge fan of football... but I AM a fan of the food to be had on game day! (haha) Bring me ALL. THE. SNACKS. !!!
Zucchini is proving to be one of my staple ingredients this year. You can cook it in SO many different ways! Today I'm reinventing fries. Of course, I still love the OG potato classic (who doesn't?!) - but sometimes I opt for this healthier version. They're so easy to make - and delicious too. And of course - you can't have fries without a dipping sauce of sorts! These would probably be great with guacamole (a Super Bowl must) - but if you're looking to switch it up... maybe give this (dairy free) lemon garlic cashew cream sauce a shot?!? (I promise you won't regret it!)
Noted quantities serve 1-2 people... so if you are hosting a party of more than that - feel free to double or triple or quadruple as you see fit!
WHAT YOU NEED:
For the zucchini fries:
- 1 zucchini (peeled, cut into sticks)
- 1/4 cup flour (maybe a little less than that if you want to minimize leftover flour)
- 1 egg (sub in almond milk for vegan version)
- 1 cup panko bread crumbs
- salt + black pepper + any other spices you wish (to taste)
- olive oil (to grease the pan)
For the lemon garlic cashew cream dip:
- 1 cup cashews
- 3/4 cup water
- 1/2 lemon (juiced)
- 1-3 cloves garlic (depending on how much you love garlic)
- 5-10 strands cilantro (depending on how much you love cilantro)
- salt, black pepper, paprika, red pepper flakes (to taste)
WHAT TO DO:
For the zucchini fries:
- Peel zucchini and cut into sticks. Think more like... celery sticks (vs. shoestring fries) - they are easier to bread with panko when they are wider.
- Set up your "breading station." Four bowls or plates: 1 containing your prepared zucchini, 1 containing your flour, 1 containing your egg (whisked), and 1 with your panko bread crumbs.
- If you don't have panko, regular bread crumbs will work just fine. I personally love the extra crispy texture that panko provides, though!
- Season your flour and egg mixtures with salt and pepper. Sometimes I like to add paprika / turmeric, too. You can also add some seasoning to your bread crumbs if they are "plain" - but I usually buy the already seasoned kind. Bottom line: make sure each layer is seasoned for maximum flavor! ;)
- If you want a fully vegan version of this recipe: try subbing in almond milk in place of the egg! I have heard that it is a great (vegan) binder. Unfortunately, I am allergic to almonds.. so I have yet to find an egg substitute for myself. Any suggestions?
- With each stick (in this order, tapping off excess in between) coat with: flour (first), egg (second), and bread crumbs (third). I usually use my hands for the flour and breadcrumbs and use a fork for the egg for minimal messy fingers.
- If you are in a hurry or making a massive amount of these, you could also probably do the entire batch in one go by putting the flour, egg, and bread crumbs in separate ziploc bags.
- Preheat oven to 375. Grease your baking sheet lightly with olive oil. Put sticks on baking sheet, evenly spaced. Bake for 20-25 minutes (flip the sticks to crisp up the other side halfway through baking time). When slightly golden brown, remove from oven and serve alongside your favorite dipping sauce!
For the lemon garlic cashew cream dip:
- Combine cashews, water, lemon juice, garlic, cilantro, salt, pepper, paprika, and red pepper flakes in a small blender or food processor.
- I really love my Nutri Ninja Pro for making dips and sauces because it's high powered, and the container is small enough for making smaller amounts of dips / sauces. (PS: This post is NOT sponsored by them.)
- Taste mixture and adjust accordingly. If it's too thick, add a little more water. If it's too thin, add some more cashews. If it's too bland, adjust the seasoning. If it's not spicy enough, add some more black pepper, paprika, or red pepper flakes. If it's overly seasoned, add more water or cashews (depending on desired consistency). I like to make mine similar in consistency to hummus.. maybe a shade thinner.
- Remove from blender / food processor and serve!
- I love this dip, and it goes great with not only these zucchini sticks but also: celery sticks, carrot sticks, chips, crackers, pretzels, shrimp tempura... literally anything you want! You could also thin it out (with water or more lemon juice) and use it as a salad dressing, drizzle over rice or quinoa, etc.
If you decide to try either of these (or both together) - I would love to hear how it all goes! I also wanna know in general... what are you making this year for the Super Bowl?!
Let me know down in the comments below! :)