July 6, 2017
These are completely gluten free, dairy free, and egg free!
Okaaay, so I watched What the Health on Netflix and it pretty much changed how I look at food for the rest of time. And that’s saying a lot, considering how I currently eat. Everything I eat is organic, pasture raised, antibiotic and gmo free, grass fed, all that jazz. I went into it thinking, “Okay, I’m going to watch this movie and NOTHING IT SAYS will deter me from eating meat.” Cause I just love meat so much…chicken, bacon, hamburger…I eat it all the time! Well, after watching that documentary, I’m going to start tailoring my recipes to a more plant-based diet.
Crispy planted based snack with dairy free ranch
- olive, coconut, or peanut oil for frying (enough to cover them)
- 1 cup alternative milk
- 1 tbsp nutritional yeast
- 1 tsp smoked sea salt
- 1/4 tsp cumin
- 1/2 cup tapioca starch or arrowroot
- 1/2 cup gluten free, nightshade free flour
- 2 zucchini squash cut french fry style
- 1 serving ranch dressing
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Heat the oil over medium/high heat in a skillet before preparing the zucchini so it has enough time to heat up.
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Put the flours and seasonings on a plate (i used a rimmed paper plate) and mixed together. Put the milk in a wide bowl or tupperware dish.
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Dip a zucchini stick into the milk and then gently roll it in the flour mixture. Tap off any excess flour and put it in the oil for about 5-7 mins or until it starts to brown and turn crispy. Use tongs or a skimmer to retrieve them and put them on a paper towel lined plate.
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Dip in my amazing ranch dressing and enjoy!
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To reheat, place in an air fryer for a couple mins to make them crispy again. Or you could put them in the oven.
