Cucumber Fries {Dairy-Free & Egg-Free}


I had a little zucchini left to use up, and remembered seeing zucchini fries somewhere on the web.  But when I went to pull out the zucchini, it was rotting.  However, I had several cucumbers in the refrigerator.  Maybe those would work?  

I looked around at several zucchini fries recipes, and then came up with my own recipe for cucumber fries to accommodate our food restrictions.  Dairy-free for Miles.  Egg-free for our readers.  And wheat-free for me.  They turned out fantastic, and Miles was eating them by the handfuls.  He wanted more after we ran out so I will for sure be making these again!

You can make these with white or wheat flour if you prefer.  To get oat flour, I simply threw quick oats into the blender and pulsed them until they were finely ground.  

Dairy-Free, Egg-Free, Wheat-Free Cucumber Fries  
2-3 Cucumbers
1 Cup Oat Flour
2 Tb Dairy-Free Margarine
Oil for frying
Marinara for dipping

Clean and slice cucumbers in half length-wise.  Spoon out seeds.  Then slice cucumbers into "fries".  

Melt margarine in a large microwave bowl.  Add flour and Italian seasoning to melted margarine and mix.  

Toss cucumbers in the mixture and coat well on all sides.  If mixture doesn't stick well, add more melted margarine to the mixture.  

Heat plenty of oil in a skillet.  

Add coated cucumbers to the hot skillet in a single layer and fry them in the oil.  You may have to do several batches.  Feel free to add oil as needed.  

Watch frying cucumbers closely, flipping them as they brown on all sides.  The batter will be delicate because it's egg-less so be careful when flipping.  When they are browned, the coating should stay on fairly well.  

To keep all the fries hot as you possibly make several batches, feel free to put them in an oven at about 300 on a cookie sheet until they are all done and ready to serve.  

Best served hot.  Tastes great when dipped in marinara!

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