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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Zucchini and Eggplant Fries

Serves: makes 25 fries|Prep: 15 minCook: 25 min

High in Fibre Loaded with Veggies Lunchbox Friendly

Serves: makes 25 fries|Prep: 15 minCook: 25 min

A healthier alternative to deep fried hot chips, these veggie version are still crunchy, golden, delicious and nutritious! Enjoy as a snack with a dipping sauce such as my Homemade Tomato Sauce or Tzatziki or as a delicious side dish for any family meal!

Ingredients

Method


1 medium-sized eggplant
2 medium-sized zucchinis
¾ cup (120g) arrowroot
2 eggs
2 tbs coconut milk or milk of choice
1 cup (180g) fine polenta
1. Preheat oven to 200C and line two baking trays with baking paper.
2. Cut eggplant and zucchinis in strips (1 x 5 cm).
3. Add arrowroot to a shallow bowl.
4. Add eggs and milk into another bowl.
5. Add polenta to a shallow bowl.
6. Dip the vegetable sticks into arrowroot, followed by egg-mixture and polenta crumb.
7. Place on the baking tray and continue with rest of vegetable sticks.
8. Bake in oven for 30 mins or until golden brown and crispy.
9. Serve with homemade tomato sauce or tzatziki.

Tip:
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.


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