Do you have an overabundance of zucchini from your garden, or just want to try something different? Here is the recipe for you. I always peel my zucchini, but you can certainly make it unpeeled.
Ingredients:
2 peeled and grated medium size zucchini
1/4 grated onion
1 rib of celery grated
1 carrot grated
1 small chunk of green cabbage grated
1/4 cup of Eggbeaters or 2 eggs beaten
1/2 tsp garlic powder
1/2 tsp onion powder
2 heaping tablespoons self rising flour
1 cup of dry rolled oats blitzed into a powder
1/8 tsp smoked paprika
2 tablespoons nutritional yeast
1/4 cup of fresh parsley chopped finely
S&P to taste
2 tsp Mrs Dash Chicken Seasoning Blend
1 cup of Panko
Start off with the zucchini. Grate Zucchini and put it in a strainer sprinkled with salt. The salt will pull the excess water out. I let sit for about 30 minutes, and then squeezed the excess water and then absorbed any remainder with paper towels. Put in bowl and add everything except for the panko bread crumbs. Combine well. Refrigerate for 30 min. Form into whatever shapes you like, I made the sticks for dipping but you can also form them into meatballs, patties, whatever. Then you will roll them into the panko and place carefully into an airfryer. Air fry at 370 degrees for 15 min, turn them over then bake for another 10 min at 320 degrees. Depending on how crisp you like them, you can cook them for another 5 min at 400 degrees. (I like them extra crispy) Serve with your favorite dipping sauce. They are delicious, crispy on the outside, soft and yummy in the middle.
This makes 2 large servings 6-7 sticks, 325 calories each not counting what you may dip it into.
Ingredients:
2 peeled and grated medium size zucchini
1/4 grated onion
1 rib of celery grated
1 carrot grated
1 small chunk of green cabbage grated
1/4 cup of Eggbeaters or 2 eggs beaten
1/2 tsp garlic powder
1/2 tsp onion powder
2 heaping tablespoons self rising flour
1 cup of dry rolled oats blitzed into a powder
1/8 tsp smoked paprika
2 tablespoons nutritional yeast
1/4 cup of fresh parsley chopped finely
S&P to taste
2 tsp Mrs Dash Chicken Seasoning Blend
1 cup of Panko
Start off with the zucchini. Grate Zucchini and put it in a strainer sprinkled with salt. The salt will pull the excess water out. I let sit for about 30 minutes, and then squeezed the excess water and then absorbed any remainder with paper towels. Put in bowl and add everything except for the panko bread crumbs. Combine well. Refrigerate for 30 min. Form into whatever shapes you like, I made the sticks for dipping but you can also form them into meatballs, patties, whatever. Then you will roll them into the panko and place carefully into an airfryer. Air fry at 370 degrees for 15 min, turn them over then bake for another 10 min at 320 degrees. Depending on how crisp you like them, you can cook them for another 5 min at 400 degrees. (I like them extra crispy) Serve with your favorite dipping sauce. They are delicious, crispy on the outside, soft and yummy in the middle.
This makes 2 large servings 6-7 sticks, 325 calories each not counting what you may dip it into.
