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Zucchini Fries

With Zesty Tzatziki Dip
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
60 mins
Zucchini Fries

According to research, fries are a favourite treat food for at least 99% of the population (and by research we mean we asked everyone in our office and all agreed that fries are a favourite!). With this valuable scientific data in mind, coming up with recipes for fries and fry alternatives is a very important mission for us. So here is another option to hit that satisfying spot whilst ensuring variety and nutrients are being included in your diet.

Today, the humble zucchini is being used as the basis for our fries. Zucchinis are great because their nutrient : energy ratio is really high, meaning that you get heaps of essential nutrients compared to very little energy (also meaning, you can eat as much as you like!). 

The crumb contains hemp seeds and nutritional yeast flakes. Nutritional savoury flakes are a great source of all of your B vitamins and calcium, iron, zinc and potassium and they have a really yummy savoury flavour. Hemp seeds are a complete protein and provide omega-3 and omega-6 fatty acids as well as a range of vitamins and minerals.

The Tzatziki is a combination of natural yoghurt, cucumber, mint, and lemon. It’s such a fresh and zesty dipping sauce which pairs perfectly with fries. It feels much lighter and has many more nutritional benefits compared to the usual store-bought tomato sauce.

So there you have it. Another option to satisfy your craving for fries! Enjoy

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
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  • 1 tbsp Vegetable Broth (any flavour)
  • 2 zucchinis, chopped into 'chips'
  • 1 tbsp smoked paprika
  • ½ cup Hemp Seeds
  • Pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Olive Oil
  • 8.8 oz Greek yogurt
  • 1 garlic clove, grated finely
  • Pinch of Pink Himalayan Crystal Salt
  • 1 tbsp tapioca flour
  • ½ cup Vegan Nutritional Savoury Flakes
  • 1 tbsp lemon juice
  • 1 cucumber, chopped
  • ¼ cup mint, finely chopped
  • Zest of 1 lemon
  1. Preheat oven to 350°F.
  2. Place zucchini in a strainer over a bowl, sprinkle with a good pinch of salt, place something 'weighty' on top like a dish, and allow water to drain out for 20 minutes or until some liquid has been extracted from the zucchini.
  3. In a bowl, combine hemp seeds, nutritional savory flakes, tapioca flour, smoked paprika, ½ tsp salt, ½ tsp cracked pepper, garlic powder, onion powder, and vegetable broth. Stir to combine.
  4. Lay the zucchini out on a tray lined with parchment paper, drizzle with olive oil, and mix through to ensure the chips are covered all over.
  5. Individually coat each zucchini chip in the crumb mixture and return to the tray. Repeat until all chips are coated.
  6. Bake in the oven for 20-30 minutes or until golden and cooked through.
  7. Meanwhile, make the tzatziki dip by combining Greek yogurt, cucumber, mint, ½ tsp salt, and lemon zest in a bowl. Place in the fridge until required.
  8. Serve the zucchini chips immediately with tzatziki dip on the side.