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.
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