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Thursday, October 2, 2014
Gluten-Free Fried Zucchini
I used organic Canola oil to fry these, but you
could also use grapeseed oil or any oil suitable for high heat
Canola oil or other high-heat cooking oil 1 cup ground hazelnut meal 1 cup sorghum flour 1/2 teaspoon fine sea salt 1/2 teaspoon garlic powder 4 slender, firm zucchini squash 1 large organic free-range egg, beaten
Heat about an inch and a half of Canola 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
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.