Guest guest Posted February 3, 2010 Report Share Posted February 3, 2010 I was in the mood for this old classic and needed to come up with a breading that had no gluten, corn, rice, sorghum, millet,etc. So I decided to experiment and came up with an awesome breading! I did not measure anything but the approximates are about 1/2 cup quinoa flour 1/4 cup hulled hemp seeds 1 tsp each sea salt, pepper and Italian seasoning (or to taste) Mixed all these in a bowl. Cut my zucchini into sticks. Dipped in baby squash (egg sub) then breaded in my breading mixture and fried in canola oil. You can use what you like/prefer for the " egg " and oil. I chose to use canola oil because I thought it would help the breading get crispier. Next time I'll probably use olive oil to see how that works out with flavor and crispiness. They tasted awesome as is though! Dipped in some Amy's tomato basil pasta sauce! Enjoy! Quote Link to comment Share on other sites More sharing options...
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