Zucchini chippies

 

By Kylie of Kidgredients

 

Master 2 used to eat zucchini.  Then one day he decided, as toddlers do, that zucchini was quite obviously evil and was never going to be touched again. I get it into risotto by grating it and fried rice the same way, but on it’s own…it just isn’t happening right now.

It wasn’t worth the argument.  But he loves crunchy stuff.  I think that is part of the issue with zucchini- it is just too soft and sloppy.

So tonight I decided to experiment and make some zucchini chippies that quite frankly even the most hardened zucchini hater couldn’t refuse.  And he ate them.  They are officially a keeper.

I know these are fried and I’m going to eventually try them baked…but I’m a little worried that they might just collapse and lose all their crunch.  That’s a test for another day! If anyone decides to bake them, let me know how they turn out.

 

INGREDIENTS  

  • 2 zucchinis, cut into batons
  • 1 cup semolina flour
  • 1 egg, whisked with ½ a cup water added
  • 1 tsp marjoram (or thyme)
  • 1 tsp parsley
  • ½ cup parmesan cheese, grated
  • ½ cup cheddar cheese, grated
  • ¾ cup breadcrumbs
  • 1 cup olive oil

 

METHOD

 

  1. Combine the breadcrumbs, cheeses and herbs together in a bowl…. read more

 

 

 Who is Kylie from Kidgredients?

 

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