Oven Fried Zucchini Recipe (8.15.12 – Day 3) Vegan, Vegetarian
I have never tried to make oven fried chicken. In my meat and chicken eating days, I either baked the chicken in the oven or fried the chicken in the stove. There was no in between. I think what people try to accomplish with oven-fried chicken is the crispy crust of fried chicken without the add fat from frying it in . . . fat.
Besides never having made regular oven fried chicken, I am also on this no fake meat kick. So what shall I replace the chicken with if not tofu, wheat gluten, tempeh, seitan, etc. First I thought about using mushrooms, but then I decided to just go to the grocery store and see what happened. As soon as I walked into the produce section, which should always be the first place you go, I saw Zucchini was on sale 10lb for $10. I was able to get 2 fresh Zucchinis for $1.18. And yall know we have that budget issue going on.
A little while ago, when I first went vegan, I discovered fried zucchini. It would would give me that nice fried taste of chicken. The fried zucchini was crispy on the outside and moist on the inside. I fall in love. I first went vegan to lose weight, so one day the scale slapped me and I had to put down the fried foods. That meant I no longer had my go to fried zucchini. But now, let’s see what magic I can make happen in the oven.
Oven Fried Zucchini Fingers, Chips, Fries – Not your average chicken
2 medium to large Zucchini
1/2 tablespoons salt
1/2 cup water
1 tablespoon ground flax seed
1/4 cup cornmeal
1/4 cup whole wheat flour
1/2 teaspoon poultry seasoning
1/2 teaspoon old bay seasoning
Cut the ends off.
Preheat the oven to 450 degree Fahrenheit and lightly grease or spray a baking sheet with cooking oil.
Lay the zucchini flat, cut the ends off, and then cut in half. Thinly slice the zucchini length wise to create strips of zucchini fingers.
Arrange the zucchini on a folded paper towel and sprinkle with salt. Allow the zucchini to rest for 15 minutes while you prepare your dredging station.
In a small bowl, whisk together water and ground flax seed.
In a larger bowl or plate, use a clean whisk to mix cornmeal, wheat flour, poultry seasoning, and old bay seasoning.
Pat the zucchini dry. Dip the zucchini strip into the flax seed mixture until coated and they allow the excess to drip off.
Move the zucchini to the flouring station. Cover in flour and spice until evenly coated. Give it a little shake to release the excess flour.
Place the oven ready zucchini on the baking sheet and bake for 15 minutes on the first side, flip, and 15 minutes on the opposite side.
Serve with hot sauce, ketchup, mustard, or any sauce that suits your not quite chicken finger fancy.
If I had sliced them thicker, they would have been perfect. They were seasoned just right and had a nice crispy crust, but by the time the baked up, there was just a sliver of zucchini left.
What’s in Old Bay: celery salt, spices (including pepper and black pepper), and paprika
What’s in Poultry Seasoning: thyme, sage, marjoram, rosemary, black pepper, and nutmeg
Attribution and other baked zucchini recipes:
Easyfrenchfood Baked Zucchini
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
Paula Deen’s Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
Julie and Julia: My Year of Cooking Dangerously