Baked Zucchini Sticks
Serves
2
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
1 zucchini (courgette)
1 cup (90 g) chickpea flour
¾ cup (180 ml) unsweetened almond milk
½ cup (65 g) cornstarch
salt and pepper, to taste
½ cup (30 g) cornflakes, crushed
1 tsp garlic granules
Homemade Ketchup (see original recipe) or store-bought, to serve
Nutrition
(Per Serving)
Calories
382
Fats
5 g
Protein
13 g
Carbs
69 g
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Cut zucchini into even-sized sticks.
- In bowl, add chickpea flour, cornstarch, milk, and garlic granules, then season with salt and pepper. Mix well to combine into batter. Place crushed cornflakes on separate plate.
- Dip zucchini stick into batter, then into cornflakes to coat. Place onto baking sheet. Repeat with remaining zucchini sticks. Place tray in oven and bake for 25 minutes until golden.
- Serve zucchini sticks with ketchup.