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Battered Squash Fries: Gluten Free, Soy Free, Vegan

11:30 PM

Looking to combine our love for all things squashy with our love for Mexican, we decided to make vegan tacos with fried zucchini and yellow squash as the star ingredients. These were really delicious—we did eat them in the center of tacos, but they would also be a wonderful side dish served with BBQ sauce.


1 large zucchini
1 large yellow squash (or 2 medium-sized ones)
2 tbsp. vegan mayonnaise (we used Earth Balance Mindful Mayo)
2 tbsp. coconut milk
1/2 cup corn meal
1/2 cup all-purpose flour blend (we used Gluten Free Mama's Coconut Blend)
1 tsp. mustard powder
1/2 tsp. cayenne pepper
1/2 tsp. salt
canola oil for frying

1. Prep Your Squash
Cut your zucchini and yellow squash in large batons: cut off the ends, cut each in half length-wise, cut each of those halves in thirds length-wise, then cut those thirds in half (to make them shorter). You're essentially making wedges the size of fat french fries.

2. Mix Your Wet, Mix Your Dry
In a small bowl, whisk together your mayonnaise and coconut milk. In a separate bowl, combine your corn meal, flour blend, mustard powder, cayenne pepper and salt.

3. Batter Your Squash
Before you start, prepare a plate or piece of parchment paper to place your battered squash on. Use the "two-handed trick" to easily coat your squash: pick up a piece of squash with your left hand, place it in the wet mixture and coat it. Use the same hand to transfer the squash to your dry bowl. Then, use your right hand to coat the squash with batter and transfer it to the parchment. Repeat until they're all coated!

4. Fry Your Squash
Heat 1/2 inch of canola oil in a pan over medium-high heat. You can tell when it's ready by dropping in a pinch of cornmeal batter—if it instantly sizzles and rises to the top, you're good to go. Carefully place your squash wedges into the hot oil and fry them for approximately two minutes on each side, or until they're slightly browned. Once browned, use tongs to transfer them to a plate lined with a paper towel. Immediately sprinkle the wedges with salt and allow them to cool a bit before you touch them!

Looking for more squash love? Try our chipotle chicken-stuffed acorn squash too (it's amaaaazing... and I can write that because I didn't cook it!).

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