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Zucchini Fries with Special Sauce (Low Carb) | Episode 1245 - YouTube
Channel: Laura in the Kitchen
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Hi guys, I'm Laura Vitale and on this episode
of Laura in the Kitchen I really want to show
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you how to make my zucchini fries because
they are so good!
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We love them, and I made them low carb, kind
of not on purpose, but they are just incredible,
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so if you are eating low carb and you don't
want to use breading, you've gotta make these
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because they are crispy.
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In fact when I made them the first time, I
made this version and I made a classic version
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- by the way, I bake mine, not fry - and Joe
was like - he didn't know which was which
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- and was like 'that one is better because
that one is crispier and it stays together
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a lot better'.
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And it was the one with this mixture, which
of course is going to be using ground almonds,
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which I use a lot and I encourage you to too,
because ground almonds are just, they're flavorless,
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but they give you such lovely crispiness,
they're so delicious, I use it as breading
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in a lot of stuff so this mixture is perfection.
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You will need ground almonds, these are blanched
almonds that have been ground, but you can
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use regular ground almonds with the skins
on and it works just as well.
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Then I've got a mixture of pizza seasoning,
I've got a lot of granulated garlic, oregano,
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basil, onion and I also have some hot pepper
flakes, it's magical.
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Lots of freshly grated parm, a couple of eggs,
a little bit of olive oil, salt and you're
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going to need your zucchini.
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Which I'm also going to show you how to make
the most fabulous dipping sauce with these
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that just throws these over the top.
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Alright, my oven is preheated to 425, that's
out of the way, then I have a baking sheet
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that I've just lined with some aluminum foil,
easy cleanup, and I take a little olive oil,
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you don't need much, and I just drizzle some
on the bottom just like that.
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I just want to have everything kind of ready,
okay?
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So now i'm just going to whisk together my
topping, I'm going to add a little pinch of
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salt to my ground almonds, right?
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Freshly grated parm, now if you are using
already pre-shredded parm, it's a lot denser,
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see how light this is - so I can use a good
three or four tablespoons, but if you're using
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pre-grated, you only want to use about 2 tablespoons
here, but if you're going to be using fresh,
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a good three to four tablespoons is what you
want because it's not as compacted.
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So I'm just going to grate this and then I'm
going to stir it all together with my fork.
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I also added a pinch of salt to my eggs, whisked
them and they're good to go.
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Now let's talk zucchini, when it comes to
zucchini, the smaller the better.
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If your zucchini is really thick, you know
really big and fat and large, it's got a higher
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water content which means it's going to make
your zucchini fries soggy because there's
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a lot of water in them, so when it comes to
zucchini try to look for one that's a little
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on the smaller side, so there's not as much
water content and it helps them keep their
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shape.
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I just cut the top off, cut the base a little
bit, cut them in half, and you want to make
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sure you don't cut them too big because like
I said they will get soggy, so this is about
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what you are looking for.
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I would say maybe a half inch all around.
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So I'm going to continue to do that to all
of them and then we'll get going on dipping
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and dredging and all that!
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Once you have them all cut up, just keep one
hand for wet, one hand for dry and I just
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dip into the egg - which by the way, if you
want to use eggwhite that works as well, doesn't
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really matter and then I just ind of lightly
- lightly, you don't want to over do it.
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Like that, and then I just place them on my
oiled baking sheet.
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Just like that.
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And I'm just going to keep going with the
rest of them.
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Once you have them all laid out, you just
take your olive oil again, you don't want
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to add too much, you don't want these to swim
in oil, you just want to add - that's why
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I like this little spout on top because it
just helps me add the right amount.
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About, I would say a tablespoon for the bottom
and the top will do.
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Into a hot oven at 425F for 20 minutes, which
you will, halfway through, flip them so that
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they get really nice and crispy and delicious
and then I will show you what they look like
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when they are done and make our special sauce.
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Alright so my zucchini fries were in the oven
for 25 minutes, it could take a little longer
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than 20 minutes just keep your eye on it you
want them to be really beautiful golden-brown,
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these just look fantastic, they hold together
really well, and you have to keep in mind
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you'remnot using breading or breadcrumbs,
you're not frying them, so, you know, they're
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not going to be as - they're not going to
have as thick of a coating on them if you're
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not going to fry them, but honestly, I mean
look how good these hold up.
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They're so delicious, I already ate 2!
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Don't judge me!
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But they are incredible, and when they come
out they're going to be quite soft so you
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want to put them on a cooling rack to let
them finish cooling completely, and that's
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what gets them to the next level by keeping
them in a really good shape and you know keeping
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them together.
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The sauce - the sauce is applesauce!
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It's not.
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I'm kidding.
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The sauce is so good you can serve these with
mayo, you can serve these with ketchup, you
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can serve these with marinara sauce but this
is what - this is what it's all about.
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Mayo, a little ketchup, prepared horseradish,
garlic, squeeze of lemon, pinch of salt.
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That's it!
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Stir it all together and it makes the most
incredible sauce ever!
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You're going to want to serve it on anything
and everything and I'm telling you it gets
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better and better as it sits in the fridge
so if you want to make this ahead of time,
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please do.
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But for now I just need my zucchini fry.
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To sauce.
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To mouth.
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Mmm!
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Honestly.
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No words.
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They're so good, lovely texture, incredible
flavor, I'm going back in.
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Unbelievable.
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LauraintheKitchen.com recipe, you got it.
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Make it, you'll love it!
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I promise.
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See you next time.
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Bye!
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