By Sina D'Amico, Dietetic Intern Who doesn’t love a good serving of French fries on a Saturday or after a long, stressful day of classes? I’d be lying if I’d say I don’t fall into this category. But have you ever thought about swapping your regular, greasy fries for veggies? I know this doesn’t sound as appealing as you might think but hear me out. It’s a new year and you might have told yourself you’re interested in adding more vegetables into your diet. So instead of going the generic (and kind of boring) route, spice your dishes up a little by making those veggies into fries. There are multiple veggies that make delicious fries. I’ve used carrots, zucchini, green beans and sweet potatoes in the times I’ve made these in the past and they have never disappointed me. These are the perfect option to pair with hummus or guacamole to get extra veggies into your day while still enjoying fries. Other vegetables that are worth trying are green beans, eggplant and butternut squash - plus whatever other veggies you love and want to try in this way. Cooking and preparing these veggies fries are easier than you might think! All you have to do is cut the vegetables into the typical “French fry” shape (as big or small as you might like), toss in olive oil and top with your favorite spices. There’s no set spice that makes or breaks these veggies fries. Most recipes I’ve used as reference recommend salt and pepper, chili powder, garlic salt, and ranch powder - the final decision is up to you and your taste buds. However, zucchini fries and green bean fries come out the crispiest when coated with breadcrumbs and Parmesan cheese. For these, whisk two eggs in one bowl and combine panko breadcrumbs with grated Parmesan cheese in another bowl. Dip the zucchini or green bean in the egg wash first, then coat with bread crumb mixture.
Bake every veggie fry option at 425 °F for about 20 minutes or until they’ve reached your desired level of crispiness. Serve with your desired sides and enjoy the perfect alternative to regular French fries to some extra veggies in your day.
0 Comments
Leave a Reply. |
ABOUTTerps With Taste is run by the Student Nutritionist Team with University of Maryland Dining Services. We write content for students, by students. Enjoy! Categories
All
Archives
April 2024
|