Crispy Garlic Asian Zucchini Rings

Name: Crispy Garlic Asian Zucchini Rings
Total time: 20 min
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)

20m

Serves 1

instagram.com

Crispy Garlic Asian Zucchini Rings

instagram.com

20m

Serves 1

Directions

1Cut the ends off two large zucchinis and core the inside using a melon baller or similar tool.
2Cut the zucchinis into very thin sliced rounds.
3Prepare three bags: one with cornstarch, one with three egg whites, and one with seasoned breadcrumbs.
4Throw the zucchini slices into the cornstarch bag and shake until fully covered.
5Transfer the corn-starched zucchini into the egg whites bag, shake, and mush around to separate and coat everything.
6Throw the zucchini into the seasoned breadcrumbs bag and coat thoroughly.
7Place the coated zucchini slices on a parchment-lined baking sheet that has been sprayed or greased with oil.
8Spread the zucchini out very well and spray or brush oil on the tops.
9Bake in a 400°F (200°C) oven for 20 minutes.
10While the zucchini is cooking, make the hot oil sauce: add avocado oil and sesame oil to a pan.
11When the oil is hot, add the diced garlic, grated ginger, paprika, fresh herbs, salt, pepper, and chili spice.
12Mix together and finish with soy sauce and sugar (optional).
13Pour 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 ballerbagsbaking sheetparchment paperpanlarge 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.

Crispy Garlic Asian Zucchini Rings

20m

Serves 1

instagram.com

Crispy Garlic Asian Zucchini Rings

instagram.com

20m

Serves 1

Directions

1Cut the ends off two large zucchinis and core the inside using a melon baller or similar tool.
2Cut the zucchinis into very thin sliced rounds.
3Prepare three bags: one with cornstarch, one with three egg whites, and one with seasoned breadcrumbs.
4Throw the zucchini slices into the cornstarch bag and shake until fully covered.
5Transfer the corn-starched zucchini into the egg whites bag, shake, and mush around to separate and coat everything.
6Throw the zucchini into the seasoned breadcrumbs bag and coat thoroughly.
7Place the coated zucchini slices on a parchment-lined baking sheet that has been sprayed or greased with oil.
8Spread the zucchini out very well and spray or brush oil on the tops.
9Bake in a 400°F (200°C) oven for 20 minutes.
10While the zucchini is cooking, make the hot oil sauce: add avocado oil and sesame oil to a pan.
11When the oil is hot, add the diced garlic, grated ginger, paprika, fresh herbs, salt, pepper, and chili spice.
12Mix together and finish with soy sauce and sugar (optional).
13Pour 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 ballerbagsbaking sheetparchment paperpanlarge 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.