Zucchini’s seriously one of the best veggies you can make into so many great sides!
Rachel’s Zucchini Crisps
Zucchinis will be bursting out of our gardens throughout these next few months, and I’m betting that even if you didn’t plant your own, your neighbors will probably leave some on your porch!
This is a REALLY FUN, delicious recipe to make on the weekends when everyone’s in the kitchen looking for something to snack on!
This recipe is a bit different from our CFC norm, as we use the corn flakes to crisp up these zucchini fritters …but you know what?!! They turned out FANTASTIC!
Crispy, crunchy, just the right seasonings!
All of our teenagers are HAPPY…And so are mom & dad!
I know that I’m going to get a million comments on here that corn flakes are not “clean”. Our philosophy on food has never been super “rigid” or strict (it’s really not!).
We believe in eating GOOD food and making it at home as often as possible.
We’re allowed (REQUIRED) to have lots of FUN, to try new things, and to REALLY enjoy our meals!
We have 6 teenagers, so compromise is our current season of life.
Let me know if you try this one and how it went over at your house!
Makes 3-4 snack sized servings
2 medium, crisp zucchinis, sliced into 1/4 inch thick rounds
1/3 cup crushed corn flakes (I used “Nature’s Path” brand)
2 Tbsps sesame seeds
2 Tbsps poppy seeds
1/2 tsp dried garlic powder
1/2 tsp dried onion powder
1 tsp sea salt
1 tsp dried Italian seasonings
1 large egg, beaten
2 Tbsps avocado oil
Crush the corn flakes into crumbs with your food processor or by hand.
In a medium shallow bowl, combine the crushed corn flakes, sesame seeds, poppy seeds, garlic and onion powder, Italian seasoning and sea salt, very well.
In a second small, shallow bowl, beat the egg with a tiny pinch of sea salt and pepper.
Heat less than 1 tablespoon of avocado oil (for each small batch)in a large frying pan, or cast iron skillet, over medium high heat.