Hi everyone! Kaitlin and Leslie H. here!
I came home for a few days after graduation to spend some time relaxing! Mom and I made a lot of delicious food, but definitely thought these were worth sharing. Obviously not the healthiest thing we could have made (BUT, we could have used the deep fryer, and we didn’t, so we considered that a small victory!)
Zucchini and Mushroom Frites with Vegan Ranch Dipping Sauce
SO. To make this delicious treat: (And please understand in advance that there were no real quantities used, so I’ll do my best to give amounts of ingredients)
For the Vegetables:
-15 Mushrooms (maybe, that’s just a guess. I really have no idea).
-1/2 cup Rice flour (or normal flour if you can eat it)
-1 Box (~10 oz.) Gluten free bread crumbs (Again, normal ones if you can have them)
-Tbsp. of some mixture of Oregano, Basil, & Parsley
-Salt and Pepper to taste (Definitely make sure to salt the mixture enough!)
-Lots of canola oil for frying
-Slice the veggies so that they are about 1/4 inch thick. Coat them in rice flour and set in the 1st spot of the assembly line. Scramble up 2 raw eggs (to start, add the 3rd if you need it). Put them in the 2nd spot in the assembly line. In a third bowl, mix together the GF breadcrumbs, green seasoning, salt and pepper. And lastly, on the stove, heat up a good layer of Canola oil for frying–about enough to come halfway up the vegetables, I’m sure it would be delicious to totally immerse them, but probably not necessary! (Should be on medium/high heat).
-Go through the assembly line, coating the vegetables in the raw egg, dipping them in the bread crumb mixture, and then placing them in the medium-heat oil. Cook the vegetables on each side for about 2 minutes until they are crispy, but also making sure to cook them long enough so that the vegetables cook, too.
-Set up a cookie drying rack over a baking sheet (or some other type of contraption) to let the veggies sit after frying and drain some of the oil out.
For the Vegan Ranch:
This was delicious, by the way. Recipe from vegetarian.about.com. We made a half recipe but for the quantity of veggies that we made, I would definitely recommend doing a whole recipe.
-1 cup vegan mayonnaise (we just used regular) (NOTE SPECIFICALLY TO MELISSA: Don’t freak out. You don’t even know that it’s mayo once it’s all mixed… although I realize you don’t even like ranch anyway…)
-1/4 unsweetened soy milk (we used almond milk)
-1 tsp. garlic powder
-1 tsp. onion powder
-1/4 tsp. salt
-1/4 tsp. pepper
-2 tsp. fresh chopped parsley
-1 Tbsp. apple cider vinegar
-1/2 tsp. fresh chopped dill (We didn’t put this in, mainly because I don’t like dill)
-Whisk all ingredients together. That is all. Delicious!