Baked Zucchini Fries with Yogurt Dill Dipping Sauce
Instructions Breadcrumbs, who? Go gluten-free with these baked zucchini fries, which are coated with oat float and nutritional yeast. Dip them in a tangy yogurt
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Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- Ingredients for the zucchini fries:
- 4 zucchini, sliced
- ½ cup Anthony’s Oat Flour
- ½ cup Anthony’s Nutritional Yeast Powder
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- 3 eggs
- Ingredients for yogurt dill dipping sauce:
- ½ tbsp Anthony’s Goods Buttermilk Powder
- 4 tbsp water
- ⅔ cup nonfat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp dill pickle juice
- 2 tbsp dill, chopped
- 1 ½ tbsp green onion, chopped
- 1 large garlic clove, minced
- ½ tsp salt (or more to taste)
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