Animal free blog
Animal free food blog

Gluten-free Cooking Products

  • Gluten Free Allergy Friendly Allpurpose Flour (24 Oz)
  • Merchant:Abe’s Market
  • Description:With just five simple ingredients, BG Bakes All-Purpose Flour brings safe, quality gluten free and allergy friendly goods to your kitchen, one cup of flour at a time. From cupcakes and cookies, to pies and pancakes, BG Bakes will take your baking to a who
  • Price: $7.59
  • Gluten Free Justaddwater Pancake Mix (2.7 Oz)
  • Merchant:Abe’s Market
  • Description:Our Gluten Free pancake mix is a blend of wheat-free flours, plus all natural hazelnut meal to take it to the next level. So good, you won’t miss the wheat!
  • Price: $3.99
  • Bob’s Red Mill Pizza Crust Mix Gluten Free (4×16 Oz)
  • Merchant:Bestowed
  • Description:Why We Love: Bob’s Red Mill Pizza Crust is a gluten-free flaky pizza crust that is suitable for those with celiac disease. This pizza crust is delicious and works wonderfully in any recipe. Take the guesswork out of gluten-free baking! Tips: In addition t
  • Price: $14.00
  • Namaste Foods Mix Soup Gluten-Free Hearty Vegetable (1.5 oz, 12 ct)
  • Merchant:Bestowed
  • Description:Why We Love: This delicious and hearty soup is packed with seven vegetables and brown rice noodles in a rich and flavorful broth. It is made with brown rice noodles, dried vegetables, natural vegan beef flavor and non-dairy butter flavor. This soup is glu
  • Price: $39.00
  • Lucy’s Gluten-Free Oatmeal Cookies, 8-pack (5.5 oz ea)
  • Merchant:Bestowed
  • Description:Why We Love: Gluten-free oatmeal cookies, what’s not to love? A perfect alternative for those who suffer with celiac disease or for those who try to avoid gluten. These taste as good, if not better, than traditional oatmeal cookies.
  • Price: $42.00
  • Gluten Free Recipe Ready Flour (20 Fl Oz)
  • Merchant:Abe’s Market
  • Description:Gluten free all purpose flour. Use it in any recipe that calls for all purpose flour. Just substitute Domata’s Recipe Ready Flour on a 1 for 1 basis. One cup of Domata’s Recipe Ready Flour will replace one cup of all purpose wheat flour. Is is so easy you
  • Price: $6.49
  • Gluten Free Tomato Basil Sea Crackers (4 Oz)
  • Merchant:Abe’s Market
  • Description:Gluten free, Raw Sea Crackers made with a lot of mom love.Certified Organic, Kosher, and Vegan by Natural Food Certifiers. Certified Gluten Free by the Gluten Intolerance Group.
  • Price: $6.65
  • KFC, Taco Bell, and Pizza Hut launch new Palm Oil Policy

    KFC, Taco Bell, and Pizza Hut launch new Palm Oil Policyby Nina Casalena, The VRG Blog EditorGreenpeace welcomes Yum! Brands new palm oil procurement policy. Yum! Brands includes KFC, Taco Bell, and Pizza Hut under their umbrella. Rolf Skar, Forest Campaign Director for Greenpeace USA responded with the following statement: “Yum! Brands’ “Yum! Brands’ new palm oil policy; is a good sign it’s listening to customers around the world who want rainforest destruction taken off the menu.” said Rolf Skar, Forest Campaign Director at Greenpeace USA. “Yum!’s announcement moves the company closer to being deforestation-free, but there’s still room for improvement. Yum! needs to more clearly define terms like ‘high carbon stock forest’ and ‘best management practices’ for peatlands in order to make sure change really happens on the ground.” “Fast food companies have multiple high-risk commodities like soy, beef and paper in their supply chains. When it comes to social conflict and deforestation, Greenpeace wants to see Yum! Brands and the whole fast food industry address these issues in a comprehensive way–or risk their brands, reputations and bottom lines. In the absence of clear commitments to prevent forest destruction, companies like Burger King and Subway are falling further behind and should work quickly to develop standards for the global commodities they buy. source
  • Do Vegetarians need vitamin and mineral supplements?

    Do vegetarians and vegans need vitamin supplements?

    vitamins and veggies

    vitamins and veggies

    With careful meal planning and a basic knowledge of how to create a balanced vegetarian or vegan diet, it is possible to obtain the vitamins and minerals  your body requires to maintain good health without taking supplements.If, however you don’t have the time or don’t implement your diet plan properly , you will not get all of the essential nutrients to maintain good overall health. Vegetarians should be particularly concerned with having sufficient iron and vitamin B12, and vegans should keep an eye on their calcium, iron and vitamin B12 intake. All women should be concerned about  iron deficiency, especially if they prefer a vegetarian or vegan diet.If you choose to take supplements you should look for supplements that are derived purely from non-animal sources, and those which include all the basic vitamins and minerals listed below.

     Veggie sources of  iron

    Meat is known to be the most abundant  source of iron, some veggie based sources include:
    • dried fruit, including plums and raisins
    • peas, beans, and  lentils
    • dark-green vegetables,including spinach and broccoli  wheat and grain bread, brown rice and whole grain products
    • nuts
    • cereal that has been fortified with iron
    If you remember  to include some of these foods in your daily diet, you will probably be getting enough iron.

    Veggie sources of vitamin B12?

    Vitamin B12 is strictly limited to being derived from animal sources. If you consume eggs and dairy products you more than likely get enough. If you are on a vegan diet you probably need B12 supplements.Non meat sources of vitamin B12 will include:
    • breakfast cereals that have been fortified with vitamin B12
    • soya products that have been fortified with vitamin B12

    Veggie sources of calcium

    Calcium is vital for strong bones. Vegetarians receive enough calcium from dairy products, but vegans need to get calcium from other sources.Veggie based sources of calcium include:
    • fortified  rice, soybeans and oat milk
    • leafy green vegetables not including spinach
    • almonds
    • dried fruit, such as raisins and prunes
    •  bread(white or wheat)

  • Gluten free diet

    ???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????The Gluten Free Diet

    by Marline Caplan

    What is a gluten free diet?

    A gluten free diet is a diet that restricts the use of wheat and wheat products, barley, malt and rye.  The use of gluten may be restricted  due to a gluten sensitivity, or celiac disease. Gluten is possibly associated with quite a few other illnesses in the human body.  Some neurological illnesses might be caused and/or exacerbated by gluten in the diet.The following brain disorders  show improvement on a gluten-free diet:
      • Schizophrenia: A certain type of of schizophrenia patients has huge improvements by removing gluten.
     
      • Autism: Large studies have suggested that people diagnosed with autism have an improvement in their symptoms with a gluten-free diet .
     
    •          Epilepsy: There have been many incidences of patients that have  epilepsy having significant improvement when removing gluten from their diets.
    In addition, celiac disease has been associated with many other serious diseases, most having little to do with digestion.

             The following foods and food ingredients are considered to be gluten free:

    Food that doesn’t contain  gluten: Corn  (corn flour, corn meal, grits,etc.). Rice  (white, brown, basmati and enriched rice). Also,buckwheat, amaranth,  Montina, quinoa, teff, millet,  sorghum and soy.The ingredients: Annatto, glucose syrup, lecithin, maltodextrin (even when it is made from wheat), oat gum, plain spices, silicon dioxide, starch, food starch and vinegar (only malt vinegar might contain gluten). Also citric, lactic and malic acids as well as sucrose, dextrose and lactose; and these baking products: arrowroot, cornstarch, guar and xanthan gums, tapioca flour or starch, potato starch flour and potato starch, vanilla.These  foods: Milk, butter, margarine, real cheese, plain yogurt and vegetable oils including canola. Plain fruits, vegetables, (fresh, frozen and canned), meat, seafood, eggs, nuts, beans and legumes and flours made from them.Distilled vinegar is gluten free. (See malt vinegar under NO below).Distilled alcoholic beverages are gluten free because distillation effectively removes gluten from wheat. They are not gluten free if gluten-containing ingredients are added after distillation, but this rarely, if ever, happens.Mono and diglycerides are fats and are gluten free.Spices are gluten free. If there is no ingredient list on the container, it contains only the pure spice noted on the label.

                                                                                        T

  • What is a vegetarian

    What is a Vegetarian

    by Marline Caplank1295061A vegetarian is a person who  eats a diet that consists mostly or entirely of  food stuffs that come strictly from plants  such as vegetables,  fruits, legumes, nuts, and grain products. The term’ Vegetarian’ is divided into several sub-categories. Vegetarians have meals that contain of no meat or animal fat, although they may consume dairy products or sometimes fish. Vegans are  people who use no animal products whatsoever, in any form. A gluten free diet is sometimes associated with vegetarianism, and isn’t necessarily meat free, as long as it is wheat free.

    Health Attributes

    Many studies have indicated that vegetarian diets  lower the risk for several health concerns. It is seen to lower the incidences of obesity, high blood pressure, and even  heart disease and certain  cancers. It is also shown to help moderate symptoms of diabetes. A  vegetarian diet should be carefully planned to ensure that it includes all the necessary vitamins and minerals.

    How does it improve health?

    Many researchers tend to believe that a  predominately vegetarian diet induces better health mainly because it has less saturated fat, protein, and cholesterol in general than diets that contain  animal foods. Predominately plant based diets also deliver more vitamins, minerals,  antioxidants, and  fiber, and numerous  phytochemicals  than diets containing more  meat . Researchers also tend to believe that its natural for humans to consume plant derived foods. Some vegetarians don,t  consume animal products based on cultural, moral, religious  or philosophical reasons.

    What complications may be present?

    Those people who are planning to implement a strict vegetarian diet, must ensure that they get enough protein. There are other  nutrients that a vegetarian should be careful to include in their diets, such as vitamin B12, vitamin D, calcium, zinc, and iron (see chart).  It is generally recommended that a person planning to become a vegetarian should consult with a registered dietitian before beginning. This is a good idea because a vegetarian diet may have a wide variance of what foods are included in what is actually eaten, and people may  not get all the essential nutrients . Seeing a dietitian is more critical children and pregnant women. Women who are breastfeeding should take supplements of vitamin B12 to ensure the proper development of their infants.  Dietitians will recommend  a gradual diet change  to help your body adjust to changes more slowly. 
  • Chili Rellenos

    Chili Rellenos

    Chili Rellenos

    Ingredients

    • 6 poblano chilies
    • 8 ounces of cheese of your choice, string cheese, mozzarella, or Monterrey Jack.
    • ( I use mild cheddar cheese )
    • 1 large sweet onion
    • 1 large green pepper
    • Batter:
    • 1 1/2 cups all-purpose flour,
    • 1 1/2 teaspoons baking powder
    • 1 cup vegetable oil
    • 1 teaspoon fine salt, plus a pinch for sprinkling
    • ( I use salt free seasoning )
    • 3 large eggs

    Instructions

    1. To prepare the chilies:
    2. Position a rack on the upper most shelf of the broiler element and preheat. Put the chilies on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chilies to the sink in water and carefully rub the charred skin off the chilies.
    3. ( I use a rack on top the stove, turning occasionally with tongs, until the skin is charred )
    4. I using a small knife, make a lengthwise slit along the side of each chilies to form a pocket. Carefully cut out and discard the seeds.
    5. Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chili ( your chilies probably vary in length so tailor the cheese to the chilies). Slip the cheese pieces into the pocket of each chili so they're 2/3 full. (If the cheese protrudes from the chili, just cut a little off.) "Sew" each chili shut with a wooden skewer or long toothpick. (The skewers should be longer than the chilies, so they can be easily pulled out after frying.)
    6. Whisk the flour, baking powder and eggs, salt in a large bowl to make a smooth batter.
    7. okay, slice the sweet onion and the green pepper in any size you want and butter in a small saucepan and add the sweet onion and the green pepper , cook in till soft.
    8. ( I add the sweet onion and the green pepper in my chilies and on top after they are cooked )
    9. ( You can add anything you like to your Chili Rellenos )
    10. In a large, wide, heavy-bottomed pan. pour in the oil to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
    11. ( I just test the hot oil with a drip of batter , if it sizzles , its hot enough )
    12. Dip your stuffed chilies one at a time in the batter, and carefully add to the oil.
    13. Fry, turning the chilies once, until golden brown and crispy, about 4 minutes per chili.
    14. Using tongs, transfer the chilies to a dry paper tall on a plate to drain. Sprinkle with salt, to taste. Gently pull out and discard the skewers.
    15. Recipe By Marline Caplan and Father Joe Marquez.
    16. Hello, My Father was a great cook. Love you Dad... ( RIP )
    17. My Father tot me how to cook. Thank You Dad xo
    http://justeatveggies.com/chili-rellenos/
  • Tasty Sweet Potatoes Stuffed

    Tasty Sweet Potatoes Stuffed

    Tasty Sweet Potatoes Stuffed

    Ingredients

    • 4 medium sweet potatoes
    • 4 tbsp olive oil
    • 1 large garlic clove, crushed
    • 1 banana shallot, finely chopped
    • 400g can chickpeas, drained
    • 75g baby leaf spinach
    • small bunch dill, finely chopped
    • zest and juice 1 lemon
    • For the tahini yogurt
    • 60g Greek yogurt
    • 2 tbsp tahini
    • 20g pine nuts, toasted
    • 110g pomegranate seeds

    Instructions

    1. Wrap each potato in foil and put directly on the hot coals of a barbecue for 35-45 mins, depending on the size of the potatoes. Insert a skewer into each one to check that they’re cooked. (Alternatively, heat oven to 200C/180C fan/gas 6 and put the foil-wrapped potatoes on a large baking sheet. Bake in the oven for 45 mins-1 hr or until the centre is soft. Once cooked, put under a hot grill for 3 mins until the skin is blackened and crispy.)
    2. Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the garlic and shallot and fry for 2-3 mins or until softened, then stir the chickpeas into the mixture. Gently warm through for 1 min or so, then add the spinach and leave to wilt. Add the dill.
    3. Whisk together the lemon juice, zest and remaining olive oil in a small bowl. Season to taste and stir into the chickpea mixture. Gently mash with a potato masher until the chickpeas are slightly crushed. Mix together the yogurt and tahini in another small bowl, and season to taste with salt.
    4. Split the potatoes open lengthways. Fill with the bean mixture, drizzle over the tahini yogurt and top with the pine nuts and pomegranate seeds.

    Notes

    an ideal vegetarian option or make it vegan using a dairy-free yogurt alternative

    http://justeatveggies.com/3410-2/
  • stuffed zucchini

    stuffed zucchinit

    stuffed zucchinit

    Ingredients

    • 3 zucchinis
    • 1.5 T sour cream
    • pinch of sea salt
    • a few good shakes of pepper
    • 1/4 tsp yellow curry powder
    • 1/2 tomato
    • 1 tsp thyme
    • 1 sweet onion
    • shredded parmasean cheese
    • 1 T olive oil

    Instructions

    1. Preheat oven to 400 degrees.
    2. Finely chop the onion and grill it in the olive oil until it starts to turn brown.
    3. Remove from heat and stir in curry powder..
    4. Wash the zucchinis and cut them in half length wise. Scoop out the insides with a spoon, leaving just enough flesh so they don't become weakened (around 1/2 in.).
    5. Finely chop up both the zucchini flesh and the bacon.
    6. In a medium bowl stir together the onion, chopped zucchini, sour cream, thyme, salt, pepper and tomato.
    7. Add the mix to the shells and sprinkle with parmasean.
    8. Place in the oven on a non-stick foil lined cookie sheet (or in a greased baking dish) for about 30 minutes.
    http://justeatveggies.com/stuffed-zucchini/
  • Spinach & ricotta rotolo

    Spinach & ricotta rotolo

    Prep Time: 1 hour, 30 minutes

    Cook Time: 45 minutes

    Serving Size: 4 to 6

    Calories per serving: 490

    Fat per serving: 30g

    Spinach & ricotta rotolo

    Ingredients

    • 1kg spinach
    • 1 garlic clove, finely sliced
    • 50g butter
    • 2 tsp chopped marjoram or oregano
    • 500g ricotta
    • 50g Parmesan
    • (or vegetarian alternative), grated, plus a little extra to serve
    • ½ quantity Theo's pasta dough (see tip below)
    • good-quality olive oil
    • , for drizzling
    • For the simple tomato sauce
    • 2 tbsp olive oil
    • 1 garlic clove, finely sliced
    • 1 x 400g can chopped tomatoes
    • You will need
    • a pasta machine

    Instructions

    1. Begin by making the Simple tomato sauce, heat the olive oil in a saucepan, add the garlic clove and cook until just softened. Add the chopped tomatoes and season. Cook slowly for 25 mins, stirring now and then, until very thick. Do this a day or two ahead of assembling the rotolo, or freeze it for up to 2 months.
    2. Wilt the spinach in a pan over a medium heat, then leave to cool. Squeeze well to remove the excess water, then roughly chop the spinach. Season and leave to cool completely.
    3. Gently fry the garlic in the butter until softened, then remove from the heat and add the marjoram. Tip into a bowl and add the spinach, ricotta and Parmesan.
    4. Roll out the pasta (see step-by-step images). Cut the sheets into 3 or 4 pieces, each roughly 40cm long, and place them on a white tea towel. Using a little water and a pastry brush, stick the sheets together, allowing a 1cm overlap.
    5. Using a spatula, spread the filling over the pasta as evenly as possible, leaving a 1cm border around the edge.
    6. Fold over the edge of the pasta nearest to you and, using the tea towel and the weight of the pasta, roll it away from you like you would a Swiss roll.
    7. Brush the open edge of the pasta with a little water and press together to seal.
    8. Wrap the pasta roll tightly in the tea towel and tie a piece of string round it every 10cm or so (or use a butcher’s knot – see step-by-step images). Tie the ends with string to secure them, leaving a long piece of string at each end to act as a handle.
    9. Bring a large pan of salted water to the boil (a fish kettle is ideal, but a deep roasting tin filled with water works well too) and cook the rotolo for 20 mins. Remove from the water and leave to cool. Heat oven to 190C/170C fan/gas 5.
    10. Gently unwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking dish. Spoon over the Simple tomato sauce, sprinkle with Parmesan and drizzle with a little olive oil. Bake for 15 mins until the pasta is hot and crisping around the edges.

    Notes

    You will need a pasta machine. saturates 14g carbs 31g sugars 6g fibre 7g protein 22g salt 1.2g

    http://justeatveggies.com/spinach-ricotta-rotolo/
  • Veggie Rice Egg

    Veggie Rice Egg

    Prep Time: 30 minutes

    Cook Time: 20 minutes

    Serving Size: 3

    Veggie Rice Egg

    Vegetarian Recipe

    Ingredients

    • 2 tablespoons sesame oil
    • 1 cup carrot matchsticks
    • 1 cup zucchini matchsticks
    • 1/2 (14 ounce) can bean sprouts, drained
    • 6 ounces canned bamboo shoots, drained
    • 1 (4.5 ounce) can sliced mushrooms, drained
    • 1/8 teaspoon salt to taste
    • 2 cups cooked and cooled rice
    • 1/3 cup sliced green onions
    • 2 tablespoons soy sauce
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon butter
    • 3 eggs

    Instructions

    1. 1 Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.
    2. 2 Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
    3. 3 To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg.

    Notes

    Sweet red chili sauce on the side can be very tasty

    http://justeatveggies.com/veggie-rice-egg/
  • Sugar Free Peanut Butter Cookies

    Sugar Free Peanut Butter Cookies

    Sugar Free Peanut Butter Cookies

    Ingredients

    • 2 cups smooth natural peanut butter
    • 2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
    • 2 large eggs

    Instructions

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
    2. Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
    3. Bake in the preheated oven until center appears dry, about 8 minutes.
    http://justeatveggies.com/sugar-free-peanut-butter-cookies/
  • Sugar Free Chocolate Chip Cookies

    Sugar Free Chocolate Chip Cookies

    Sugar Free Chocolate Chip Cookies

    Ingredients

    • 1⁄2 cup butter
    • 1 egg
    • 1⁄2 cup Splenda granular
    • 1⁄4 cup nonfat dry milk powder
    • 1⁄2 cup water
    • 1 teaspoon vanilla
    • 1 cup all-purpose flour
    • 1⁄2 teaspoon baking soda
    • 2 ounces sugar-free milk chocolate candy bars (cut into 1/4-inch pieces)

    Instructions

    1. Blend first six ingredients on med speed for 2 mins then blend flour and baking soda until well blended.
    2. put in chocolate
    3. Bake at 350 20- 25 mins until lite golden brown.
    http://justeatveggies.com/sugar-free-chocolate-chip-cookies/
  • Turkey Veggie Platter

    Turkey Veggie Platter

    Turkey Veggie Platter

    Ingredients

    • Romaine or leaf lettuce
    • 1 cucumber, sliced
    • 1 red bell pepper
    • 1 yellow bell pepper
    • 1 green bell pepper
    • Baby carrots
    • 2 black beans or black olives
    • Toothpicks
    • 1/3 celery stalk

    Instructions

    1. Slice the bell peppers crosswise and then cut each circle in half. Cut one 1/2" piece off of one of the red pepper slices and set aside (this will be used for the face). Set aside the bottom part of the peppers for the turkey's body.
    2. For the feathers: Cover a platter with the leaves of lettuce. To make the turkey's feathers, start with forming a circle with the cucumber slices towards the bottom of the platter. Above the cucumbers, form a semi-circle with the red peppers, then the yellow peppers, then the green peppers. Place the baby carrots vertically above the last row of peppers.
    3. To make the turkey's body and face: Break two toothpicks in half. Put two of the toothpicks where the eyes will go. Push the black beans onto the toothpick making sure that the toothpick doesn't go all the way through. Cut a triangle out of the leftover bottom from the yellow pepper. Attach with a toothpick below the eyes. Attach the reserved red pepper piece to the left of the yellow pepper "beak".
    4. For the Legs: Cut the piece of celery in half lengthwise. On each piece, carefully slice lengthwise from the end of the celery piece to almost the center. Do this twice on each piece. Place the celery in ice water and place in the refrigerator until the ends curl. When curled, nestle the un-curled end under the cucumbers.
    http://justeatveggies.com/turkey-veggie-platter/
  • Gingerbread Cookie Recipe

    Gingerbread Cookie Recipe

    Serving Size: 4 to 5 dozen.

    Gingerbread Cookie Recipe

    Ingredients

    • 1/2 c. butter
    • 1/2 c. sugar
    • 1/2 c. dark molasses
    • 1 egg
    • 2 1/2 c. sifted flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking soda
    • 1 tsp. baking powder
    • 1 tsp. ginger
    • 1 tsp. cloves
    • 1 tsp. cinnamon
    • Egg white and sugar

    Instructions

    1. Cream butter and sugar well. Blend in molasses. Add egg, beat well. Blend in sifted dry ingredients. Chill dough overnight. Roll out dough on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut out your design shaped cutter, dipping cutter in flour before cutting each one.
    2. Place design on ungreased cookie sheet and brush with egg white and sprinkle with granulated sugar, bake 8 to 10 minutes at 400 degrees. Remove from cookie sheet while still warm to prevent sticking.
    http://justeatveggies.com/gingerbread-recipe/
  • Fried Zucchini

    Fried Zucchini

    Serving Size: 12

     Fried Zucchini

    Ingredients

    • Peanut oil, for frying
    • 3 large zucchini, cut into 1/2-inch rounds
    • 1/2 cup all-purpose flour
    • 1 1/2 cups panko bread crumbs or your chose of bread crumbs
    • 1/4 cup finely grated Parmesan
    • 2 tablespoons finely chopped fresh parsley leaves
    • 1/2 teaspoon red pepper flakes
    • Salt and freshly ground black pepper
    • 3 eggs, lightly beaten
    • 1/4 cup water
    • Ranch dressing, for dipping
    • 1 cup sour cream
    • 2 tablespoons buttermilk
    • 1 medium shallot, finely chopped
    • 1 tablespoon chopped chives
    • 1/4 teaspoon cayenne pepper
    • Dash hot sauce
    • Kosher salt and freshly ground black pepper

    Instructions

    1. Preheat oil in a deep-fryer to 350 degrees F.
    2. Measure flour into a pie plate. In another pie plate combine panko bread crumbs, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.bread crumbs
    3. Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.
    4. For the sauce:
    5. Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour before dipping fried zucchini,
    http://justeatveggies.com/fried-zucchini/