Gluten-Free Fried Zucchini Chips + Dip
To Dip Is to Love.
The Dog Days of Summer are barking hot. Gardens are exploding. Vegetables are shiny fresh and happy. From A to Z, produce is queen. 'Tis the season of abundance. You know where I'm going with this, right? Need I say more, Dearest Reader? Do I really have to wax poetic and effusive about the humble cucurbita pepo known as zucchini? Do you crave another verbal celebration of le fabuleux courgette?
Here's my advice. Try these amazing gluten-free fried zucchini chips.
Comfort food Italian style.
Karina xo
The gluten-free combo of ground hazelnuts and sorghum flour gives these golden chips a subtle nutty flavor and delicate crunch. I used organic sunflower oil to fry these, but you could also use any oil suitable for high heat cooking. Choose slender, smallish zucchini squash for these chips, not huge, fat zukes.
Ingredients:
Organic sunflower oil
1 cup ground hazelnut meal (or almond meal if you prefer)
1 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon organic garlic powder
4 slender, firm zucchini squash
1 large organic free-range egg, beaten
Instructions:
Heat about an inch and a half of oil in a heavy bottomed skillet, over medium heat.
Meanwhile, in a shallow soup plate, whisk together the hazelnut meal, sorghum flour, sea salt and garlic powder. Set aside.
Wash and trim the zucchini squash. Evenly slice the squash on a slight diagonal to create 1/4-inch thick chips. Press and pat the slices with a paper towel and set aside.
Pour the beaten egg into a shallow bowl. Working in batches, dip each zucchini slice into the beaten egg, and allow excess to drip off. Dredge the coated slice in the gluten-free flour mixture, patting it to coat both sides.
When the oil is hot (about 325º to 350ºF), carefully place several zucchini slices into the hot oil and fry until they are golden brown on both sides. Don't overcrowd the pan- give the chips some space to sizzle and crisp up.
Use silicone-coated tongs to remove the chips, and place them on paper towels to absorb excess oil.
Note: Keep a baking sheet lined with parchment paper in a 300ºF oven (especially if you are making several batches), and keep the fried chips warm until serving.
Serve immediately with a creamy dipping sauce. See my easy dipping sauce recipe below.
Yield: Serves 4
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
This light and creamy lime-mint sauce brings out the fresh green taste of tender zucchini chips. And it's a snap to make, thanks to Vegenaise. I love using Vegenaise as a super quick base for non-dairy dips and sauces. It has a lovely bright taste that is not too tangy or mustardy. And it's not too sweet.
Ingredients:
1/2 cup Vegenaise
Juice from half a lime
1 packed tablespoon finely chopped fresh mint leaves
Sea salt and ground pepper, to taste
Instructions:
Combine the the Vegenaise, lime juice, fresh mint, sea salt and pepper. Taste test. Add more lime or mint, as you prefer.
Makes about a half cup of dairy-free dip.
For substitution help, please see my guide to baking with substitutions here.
Karina's Gluten-Free Fried Zucchini Chips Recipe with Lime-Mint Dipping Sauce
Recipe posted August 2012.The gluten-free combo of ground hazelnuts and sorghum flour gives these golden chips a subtle nutty flavor and delicate crunch. I used organic sunflower oil to fry these, but you could also use any oil suitable for high heat cooking. Choose slender, smallish zucchini squash for these chips, not huge, fat zukes.
Ingredients:
Organic sunflower oil
1 cup ground hazelnut meal (or almond meal if you prefer)
1 cup sorghum flour
1/2 teaspoon fine sea salt
1/2 teaspoon organic garlic powder
4 slender, firm zucchini squash
1 large organic free-range egg, beaten
Instructions:
Heat about an inch and a half of oil in a heavy bottomed skillet, over medium heat.
Meanwhile, in a shallow soup plate, whisk together the hazelnut meal, sorghum flour, sea salt and garlic powder. Set aside.
Wash and trim the zucchini squash. Evenly slice the squash on a slight diagonal to create 1/4-inch thick chips. Press and pat the slices with a paper towel and set aside.
Pour the beaten egg into a shallow bowl. Working in batches, dip each zucchini slice into the beaten egg, and allow excess to drip off. Dredge the coated slice in the gluten-free flour mixture, patting it to coat both sides.
When the oil is hot (about 325º to 350ºF), carefully place several zucchini slices into the hot oil and fry until they are golden brown on both sides. Don't overcrowd the pan- give the chips some space to sizzle and crisp up.
Use silicone-coated tongs to remove the chips, and place them on paper towels to absorb excess oil.
Note: Keep a baking sheet lined with parchment paper in a 300ºF oven (especially if you are making several batches), and keep the fried chips warm until serving.
Serve immediately with a creamy dipping sauce. See my easy dipping sauce recipe below.
Yield: Serves 4
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Vegan and Dairy-Free Lime-Mint Dipping Sauce
Recipe posted August 2012.This light and creamy lime-mint sauce brings out the fresh green taste of tender zucchini chips. And it's a snap to make, thanks to Vegenaise. I love using Vegenaise as a super quick base for non-dairy dips and sauces. It has a lovely bright taste that is not too tangy or mustardy. And it's not too sweet.
Ingredients:
1/2 cup Vegenaise
Juice from half a lime
1 packed tablespoon finely chopped fresh mint leaves
Sea salt and ground pepper, to taste
Instructions:
Combine the the Vegenaise, lime juice, fresh mint, sea salt and pepper. Taste test. Add more lime or mint, as you prefer.
Makes about a half cup of dairy-free dip.
Recipe Source: glutenfreegoddess.blogspot.com
For substitution help, please see my guide to baking with substitutions here.
