Not-Crab Cakes and Zucchini Fries

We made it through Christmas without going too bananas on sugar. I did learn that my boys are decidedly sensitive to it and everyone is happier and life is easier (and way less dramatic) when they don’t get any. I’m wrestling with how to make a meal plan of foods the kids with actually eat, combat their “Mommy can’t cook” bias, and reduce our restaurant patronage and spending.

Basically my kids want to eat out every. damn. meal.

I’ve pulled out my paleo cookbooks–Practical Paleo and Eat Like a Dinosaur–for some recipes. I’m not going to be winging it so much for a while. I’m going to try sticking to someone else’s tried-and-true to see if I can get any in-home dining traction.

First up, I kinda winged it…just a little. I used the Quick and Easy Salmon Cakes (Practical Paleo, p. 310) recipe and swapped out for my allergies. I used left-over chicken and plantain flour instead of salmon and coconut flour. My husband liked them and ate two. I liked them and ate two. We stopped ourselves because that’s all I had for the boys’ dinner. The babysitter, who doesn’t even like meat, said they were really good. My two little stinkers refused to eat them because I made them.

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I also made zucchini fries. This was a total experiment and I really liked them–and I am no fan of zucchini. The little food strikers didn’t like them, but their loss. This and a bowl of cauliflower soup was my dinner.

Paleo Zucchini Fries

Ingredients:

  • 3 small zucchinis, peeled, chopped into large matchsticks
  • 1 egg
  • 3/4 c. plantain flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • Oil for frying (I used Spectrum Shortening)

Directions:

  1. Peel and chop zucchini
  2. In a medium bowl or quart-sized ziplock bag, mix the plantain flour and all the spices
  3. Toss the zucchini in the spice and flour mixture, coating thoroughly.
  4. In a separate bowl, beat 1 egg.
  5. Remove zucchini from flour mixture, shaking off extra flour. Add to bowl with egg.
  6. Coat zucchini sticks thoroughly in egg, then move them back to spice and flour mixture for a second, final coat. Don’t dump the bowl of egg into the flour. Take the pieces out individually.
  7. Heat oil in a small frying pan, about 1/8″-1/4″ deep. Once it’s hot, add zucchini sticks to oil to fry in small batches. Turn after 1-2 minutes. It cooks pretty quickly.
  8. Remove to paper towel covered plate to drain and add salt to taste.

Basically: Flour-egg-flour-fry.

photo-101

About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains. And "Scandal."
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One Response to Not-Crab Cakes and Zucchini Fries

  1. Pingback: April/May Meal Plan | Recovery Road

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