Saturday, September 4, 2010
Gluten Free Breaded and Fried Zucchini
These were delicious. This versatile recipe makes a great main dish or side dish. I made this out of one large zucchini, sliced thick. Shawn had second helpings of them, and that was proof enough for me that they are delicious.
1 large zucchini
1/4 cup sweet rice flour
1 tablespoon millet flour
1 tablespoon arrowroot
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon paprika
1 tablespoon milk
Vegetable oil for frying
Begin by washing and slicing the zucchini into 1/2 inch slices.
Whisk the egg and the milk in a separate bowl until smooth and creamy.
Mix the flours and dry ingredients together on a plate.
Pre-heat about 1/2 inch of vegetable in a frying pan and begin the "dredging" process. Using your fingers, pick up the zucchini slices one at a time and dunk in the egg/milk mixture until coated. Then into the flour mixture, both sides, until coated. Then into the frying pan. Repeat this "dredging" with each of the slices.
Fry until golden brown on both sides, flipping over and testing for softness. Don't over cook them (too soft and mushy) I like a little meaty texture to remain.
Drain on paper towels and serve while hot. These were really down home delicious!
© The Gluten Free Spouse / Shawn Christopher Mooney
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