* 1 cup soymilk
* 1 cup white or brown rice flour
* 1 tablespoon saffola oil
* 1 teaspoon cayenne pepper
* 1 teaspoon turbinado sugar
* pinch of sea salt
* 2 large zucchini's
* 2 teaspoons Soymage Vegan Parmesan, optional
* 1 large Ziploc bag
* oil for frying (I prefer saffola oil)
* 1 1/2 teaspoons egg substitute, optional
* 2 tablespoon water (w/egg substitute), optional
In large bowl mix together 3/4 cup flour, cayenne pepper, turbinado sugar, vegan parmesan and salt. Blend in the soymilk and saffola oil (for a thicker/stickier batter mix 1-1/2 teaspoons of egg replacer with 2 tablespoon of water thoroughly, add to mixture). Set aside.
Wash, dry and slice zucchini into 1/4 inch slices. **Tip: It's best to freeze zucchini slices ahead of time, They will be easier to coat, batter and fry.**
Fill a Ziploc bag with 1/4 cup flour. Wet the frozen zucchini slices by giving them a quick dip in cold water and place in Ziploc bag with the flour. Shake and coat zucchini (this step will allow the batter to adhere to the zucchini better). Set aside.
Heat 1/2 inch of oil in skillet (350 degrees.). Dredge flour coated zucchini slices in flour mixture/batter and fry until golden brown. Place on paper towel lined cookie sheet.
Enjoy as an appetizer, as is, or with your favorite vegan ranch dressing or dip.
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