Crispy Garlic Asian Zucchini Rings
20 mins
Serves 1
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Crispy Garlic Asian Zucchini Rings
instagram.com
20 mins
Serves 1
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Directions
1
Cut the ends off two large zucchinis and core the inside using a melon baller or similar tool.
2
Cut the zucchinis into very thin sliced rounds.
3
Prepare three bags: one with cornstarch, one with three egg whites, and one with seasoned breadcrumbs.
4
Throw the zucchini slices into the cornstarch bag and shake until fully covered.
5
Transfer the corn-starched zucchini into the egg whites bag, shake, and mush around to separate and coat everything.
6
Throw the zucchini into the seasoned breadcrumbs bag and coat thoroughly.
7
Place the coated zucchini slices on a parchment-lined baking sheet that has been sprayed or greased with oil.
8
Spread the zucchini out very well and spray or brush oil on the tops.
9
Bake in a 400°F (200°C) oven for 20 minutes.
10
While the zucchini is cooking, make the hot oil sauce: add avocado oil and sesame oil to a pan.
11
When the oil is hot, add the diced garlic, grated ginger, paprika, fresh herbs, salt, pepper, and chili spice.
12
Mix together and finish with soy sauce and sugar (optional).
13
Pour the hot garlic ginger sauce over the hot zucchini rings and mix to coat.
Ingredients
2 large zucchinis, cored in the center and sliced into thin rings
1 cup corn starch
3 egg whites
1 cup seasoned breadcrumbs
Oil
3 tbsp Avocado oil
1 tbsp Sesame oil
1 tbsp Soy sauce
6 peeled garlic cloves, diced small
1 ginger knob grated
1 tbsp Smoked paprika
Chopped fresh parsley
1 pinch chili pepper
Salt
pepper to taste
2 tsp Sugar (optional)
Equipment
melon baller
bags
baking sheet
parchment paper
pan
large bowl
Tips
Make a quadruple batch because they will go quickly.
The sauce is crucial to the recipe; do not skip it.
Serve with all the rings coated in garlic sauce, mixed in a big bowl, or use the sauce for dipping.
If you don't want breadcrumbs, you can just do the corn starch and egg whites.