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Crispy Zucchini Fries with Homemade Dijon Mustard
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Ingredients
Scale
1x
2x
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Zucchini fries:
4
medium zucchinis, cut into small slices
1 cup
gluten-free flour (I also used spelt and it worked)
1 cup
bread crumbs or crushed tortilla chips
1/2 teaspoon
garlic powder
1/2 teaspoon
paprika
1/2 cup
almond milk
Dijon Mustard:
1.5 cups
dry white wine
1/2 cup
Bonafide Provisions Turkey Broth
1
large onion, chopped
3
garlic cloves, minced
1 cup
mustard powder
3 tablespoons
honey
1 tablespoon
avocado oil
2 teaspoons
salt
In a non-stick saucepan combine the wine, bone broth, onion and garlic; heat to
boiling, simmer 5 minutes.
Cool, and discard solids.
Add the dry mustard to the cooked liquid, stirring constantly until smooth.
Blend in honey, oil and salt; heat slowly until thickened (keep nose away;
fumes are strong!), stirring constantly.
Pour into a glass jar; cool, let sit on counter at room temperature
overnight.
Refrigerate for
2
–
8
weeks to age flavor before using.
Instructions
Crispy Zucchini Fries:
Take out three medium bowls and add milk, flour with spices and bread crumbs or crushed chips into their respective bowls
Preheat oven to 425 degrees and line a baking tray with parchment paper
Dip each zucchini into the flour mixture followed by milk then crumbs then add to baking tray
Repeat for each then bake in oven for about 15-20 minutes
*Will stay good for 5 days in fridge
Dijon mustard:
In a non-stick saucepan combine the wine, bone broth, onion and garlic; heat to boiling, simmer 5 minutes then cool (discard solids)
Add the dry mustard to the cooked liquid and stir constantly until smooth.
Blend in honey, oil and salt; heat slowly until thickened, stirring constantly.
Pour into a glass jar; cool, let sit on counter at room temperature overnight.
*This tastes best leftover so if you can prep before and enjoy for up to two months! Store in fridge
Author:
rachel mansfield
Category:
gluten-free, dairy-free
Cuisine:
side dish, fries