OH! Magazine - Australian Version November 2016 | Page 11

PETE EVANS’
ZUCCHINI CHIPS
& HERB AIOLI

PETE
EVANS

Celebrity chef Pete Evans shares his recipe for a healthy substitute
for the classic French fries.
This is a ripper of a recipe and it’s guaranteed to get your kids wolfing down zucchini like there’s no tomorrow.
The best way to get kids to try new foods is to get them into the kitchen to help with the preparation – they
want to see and taste their handiwork. Being able to pick some zucchinis from your garden or a friend’s garden
would really seal the deal! The spiced seasoning adds a lovely kick to these – just go easy on it if your kids
aren’t into spice.

How to make it:

What you’ll need:

1. To make the spiced seasoning, combine all the ingredients in a
small bowl and stir well. Set aside until ready to use.

3. Whisk the egg in a bowl with the almond milk until well
combined. Place the arrowroot and almond meal into two
small, shallow bowls.

1½ tablespoons coriander seeds, crushed
1 egg
125ml (½ cup) almond milk
50g (½ cup) arrowroot
100g (1 cup) almond meal
2 large zucchinis, cut into 7.5cm batons,
about 1 cm thick
300ml refined or unscented coconut oil,
tallow or duck fat

4. Individually coat each zucchini stick in the arrowroot, shaking
off any excess. Dip the coated zucchini in the egg mixture then
roll in the almond meal, ensuring it is coated evenly. If you
miss some patches, simply dab a little more egg mixture onto
the dry areas and coat again with the almond meal.

Herb aioli
1 tablespoon finely chopped flat-leaf parsley
leaves
½ teaspoon finely grated lemon zest
250g aioli

5. Heat the coconut oil in a large, deep frying pan over medium
heat. Test if the oil is hot enough by dropping in a small piece
of zucchini – if the oil begins to bubble around the zucchini, it
has reached the ideal temperature. Add the zucchini chips in
batches, and cook for two minutes on each side, or until golden
brown and crisp. Remove the chips from the pan using metal
tongs or a slotted spoon, and transfer to paper towel to drain.
Allow the chips to cool slightly before serving.

Spiced seasoning
3 tablespoons sea salt
2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon ground white pepper
½ teaspoon chilli powder
½ teaspoon celery salt

6. Sprinkle with a little spiced seasoning and serve with herb
aioli. The leftover spiced seasoning can be stored in an airtight
container in the pantry for several months.

Serves: 4

2. To make the herb aioli, place the ingredients in a bowl and mix
well. Refrigerate until required.

OH! MAGAZINE ( NOVEMBER 2016 )

11