When I crave something crunchy like fries, but much healthier, the texture and taste
of oven-baked squash fries hits the spot.
A summer squash has a strong resemblance, in flavor and texture, to a zucchini.
You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit
This delightful dish is easy to whip up so you’ll be savoring it’s crunchy flavor in no time.
Oven-Baked Summer Squash Fries
1 medium summer squash
1 ½ cups whole grain or gluten free breadcrumbs
1 teaspoon paprika
1 teaspoon mustard power
Note: Another option for a vegan binder is to make your own using 1 tbsp ground flax + 3 tbsp water= 1 egg. Simply whisk them together.
Some find that if you cook the flax and water together for a minute or two in a small pot, you’ll get a liquid with a gummy consistency, which can work even better as a binding agent.
Preheat oven to 400 F.
Grease a large baking sheet with olive oil and set aside.
Cut your summer squash into wedges.
Remove the seeds if they are quite large and set wedges aside.
Whisk the egg replacer in a dish and set aside.
In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture.
Place each wedge on the greased baking sheet.
Continue until all the wedges are done.
You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is,
but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges.
Flip half way through baking.
Serve with your favorite vegan dip or sauce.
I like to eat my fries with a hot pepper sauce or a nice spicy mustard.
Have you ever made healthier, oven-baked fries?
Share your favorite recipes and experiences with us.