Today is National Pecan Pie Day; however, I was unsuccessful at low carbing the dish :-( This is unfortunate because pecan pie is probably my husband’s most favorite dessert of all time. I have never attempted to de-carb the holy grail of Thanksgiving treats and now I know why … it’s so hard.
You may want to check out my pecan post from National Pecan Day, though. It has lots of great information on pecans & nutrition. Some recipes that I’ve made with pecans are … Sugar Free Chocolate Pecan Torte, White Bean Blondies, Mini Cheese Balls, and Oven Fried Chicken Tenders. Oh well, maybe I can master Pecan Pie by November. Note to hubby … I promise, I’ll try to get this right :-)
Tomorrow is National French Fries Day so I thought I would bring these veggie fries to you a day early. I have made lots of veggies in my lifetime so I’m pretty surprised that I’ve never tried veggie fries before. That’s what I love about following food holidays and blogging about them. It really helps me to step out of my comfort zone and try new things.
Avocado fries are all the rage on pinterest so I just knew that I had to try them; although, I was skeptical. Not only about the dish but also how the hubs would react. You should have seen the ruckus in our household when I was making these fries. It was 102 degrees outside and I was running a 425 degree oven for about two hours. The glares and the groans from the living room was palpable but I pressed on because my readers (and I) deserve to know if these are any good :-)
These avocado fries were amazing! Crispy on the outside and silky smooth on the inside. Very much worth the effort. My next veggie fry was zucchini …
I love zucchini so I expected to like these and I was right. Both the hubs and I thought these were a slam dunk.
Crunchy on the outside and soft on the inside!
I’ve heard about daikon fries before but have never tried them so this was pretty adventurous for me. I really expected to love these but they were just okay.
Nothing wrong with them, just wasn’t my cup of tea.
Being that I’ve never had parsnips before, I didn’t really know what to expect with these.
Just like the daikon radish fries, these were just okay. Nothing wrong with them just not my first preference.
The breading that I used for all of these was a blend of almond flour (1/4 cup), Parmesan (1/4 cup), and Panko bread crumbs (1/2 cup). I had several to make which is why I used such large amounts but these could easily be scaled up or down depending upon the quantity being made. To this base mixture I added cajun seasoning, salt & pepper. The veggies were dredged in an egg mixture and then the Panko/Parm/Almond mix. I also tried dredging in flour before going into the other two mixes and it didn’t seem to make a difference.
In the end, what was our conclusion? Dear hubby and I both loved the avocado & zucchini fries but we weren’t really jumping up and down about the parsnip or daikon. What was our favorite? Hint … do you see any avocado fries in the group shot :-)
I see that you baked them at 425 degrees but how long did you bake the avacado fries?
I believe it was about 15-20 minutes :-)