Kitchen Wisdom Gluten Free Polenta Battered Zucchini are a wonderful treat and crunchy appetizer. They are also soft and delicious inside. I love fried zucchini, but I don’t love all of the extra oil. I enjoy using gluten free flours as “breadcrumb.” Double dip these for a thick coating, polenta battered “fried” zucchini can be made ahead of time and re-warmed in the oven. I prefer to use GMO & Gluten Free Polenta Meal, or coarse corn meal. Don’t forget that corn is a crop often rotated with wheat and is subject to cross contamination in the field, during harvest and during processing. The polenta meal harmonizes flavor and balances texture perfectly with the zucchini.
Yields approximately 18 appetizers
½ – ¾ pound Zucchini
1 cup Polenta (course Corn Meal)
½ cup grated Italian cheese (like Pecorino Romano)
1/8 teaspoon Garlic granules
1/8 teaspoon Onion granules
1/8 teaspoon salt
1/8 teaspoon Black Pepper
½ teaspoon Crushed Red Pepper (optional)
2 Eggs, beaten
Use slender zucchini, slice in long quarters. Lightly salt and place aside. Beat the eggs in a shallow bowl, place aside. Whisk the Polenta meal, grated cheese and spices in a bowl. Dab the moisture off the zucchini.
Coat a cookie sheet with olive oil. Pre-heat oven to 400 degrees. Dip the zucchini one at a time: first in egg, then in polenta mixture, then in egg, then in the polenta mixture again. Place the double dipped zucchini on the cookie sheet. Repeat until all slices are coated.
When the cookie sheet is full, place in pre-heated oven and bake for 20 minutes. Serve warm or room temperature.
“Polenta Battered Zucchini” by Liz Conforti, Forget What You Know About Wheat(c) 2014
Some other Kitchen Wisdom Gluten Free Appetizers:
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