Wednesday, March 25, 2020

Homecooked baked battered jicama, eggplant and carrot fries

Jicama has low glycemic index and is a great health food. Eggplants and carrots are also nutritious and add interesting colours to the dish. During Movement Restriction Order, jicama is also great because it has a long shelf life and does not need to be stored in the fridge. I involved my stay-at-home boys to cook these fries as well. They are easy and fun to prepare.

Wet ingredients
1 medium jicama
1 eggplant
1 Australian carrot
1 tablespoon olive oil
1-2 eggs

Dry ingredients
Pinch of ground white pepper
1/2 teaspoon salt, or to taste
Mixed Italian herbs to taste
Baked with Yen wholemeal bread flour
Baked with Yen quick cook oats

Preheat oven 230°C fan forced.
Peel jicama and carrot.
Cut jicama, carrot and eggplant into 1/4 inch matchsticks.

Ensure the vegetable sticks are coated with a thin layer of beaten egg mixture.
Mix all the dry ingredients in a shallow bowl.

Coat the sticks with the dry ingredients.
Brush the baking tray with a layer of canola oil.
Place in a single layer.
Bake for 30-45 minutes or until crispy, turning halfway.

Delicious served with vegan ranch dip or guacamole.

We had the vegetable fries with pan grilled chicken bratwurst and fish fingers. Absolutely delicious! The fries were crispy on the outside and still soft and juicy inside. Try this recipe out as a bonding activity with your family. Remember stay home and save lives!

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