Wednesday, December 30, 2015

Fried Veggies {Gluten-Free}

Sometimes you just crave a little something that might not be the healthiest- and then you remember you only fry in healthy oils (even at high heat like coconut or avocado) and then you remember you are good to go!

This recipe works well for whatever you have on hand- mushrooms, peppers, zucchini, cauliflower, etc.


veggies, washed, dried and chopped

1-2 eggs, beaten in bowl

coconut or avocado oil in large skillet over medium heat

For topping mix all together in bowl:
1-2 c Glutino gluten free bread crumbs (or homemade or brand of your choice)
1 T each onion and garlic powders
1/2 T each Old Bay, parsley
pinch of salt and pepper
cayenne pepper (optional if you like things to have a little extra kick)

Heat oil until a pinch of the dry topping pops and sizzles when you drop it in.

While the oil starts to heat, start coating the veggies. Dip and coat in eggs first, then in the topping mixture. I find it works best to use one hand in the wet bowl and one for the dry coating, otherwise you will coat your hand! You can let the coated veggies rest on wax paper until you have enough for a whole batch in the pan or you can add them as you get them coated. It's up to you but often easier to make a whole batch before placing them in the pan so you have less to worry about while you coat the rest.

After a few minutes check the veggies and flip over when lightly brown on the bottom. The second side will typically take less time. Cauliflower and bulkier pieces will take longer than zucchini or mushrooms.

Remove veggies from oil and place on separate plate (can cover in paper towel if you wish).

I like to add an extra dash of Old Bay to mine :)

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