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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 1- 1/2 pound Zucchini, Each About 6-7 Inches Long And 1-1 1/2 Inches In Diameter
- 1/2 cups White Spelt Flour
- 1/2 cups Pecans, Once Measured, Then Ground
- 18 cups Cornmeal
- 1 teaspoon Salt
- 2 whole Egg Whites, Lightly Beaten
- Olive Oil For Greasing Pan And Drizzling Over Zucchini
Method
- Preheat oven to 400F and line 2 baking sheets with parchment paper.
- Drizzle some olive oil about a teaspoon, but no need to measure on the parchment and spread it out evenly with your fingers, coating the whole surface.
- Mix flour, ground pecans, cornmeal and salt in a plastic bag, set aside.
- Wash and dry your zucchini, and trim the ends.
- Cut each zucchini in half, making two cylinders.
- Cut each half into 8 fries, making sure you have a skin edge on each one.
- Toss all of the zucchini pieces in egg white, then put about half of them in the plastic bag with the dry mix and shake until they are well-coated.
- Remove the pieces one by one and place them on a baking sheet.
- Repeat with remaining pieces.
- Once all the pieces are arranged on the sheets, drizzle with olive oil you dont want to drench them, but you want to make sure each piece gets a little oil.
- Bake for 20 minutes, rotate racks, and flip each piece over.
- Bake another 15-20 minutes, or until crispy and golden.
