Ingredients
1 zucchini, sliced into 1/4 inch pieces
1 yellow squash, sliced into 1/4 inch pieces
1 ½ cup panko
¾ cup of unbleached whole wheat flour
¾ spring water ( more or less)
1 tsp pink Himalayan salt
¼ tsp Black pepper
1 tsp Like Sweet Like Smokey by @TabithaBrown
1 tsp garlic powder
½ tsp Cayenne pepper
Avocado oil or olive oil for drizzling.
Garlic Aoli:
⅓ cup vegan mayo
1 tbs ketchup
1 tsp minced garlic
½ tbs lemon juice
¼ tsp pink Himalayan salt
⅛ tsp Black pepper
Directions
Step 1
Slice the zucchini & squash into 1/4 inch thick pieces.
Step 2
To a shallow bowl add flour, salt, black pepper, garlic powder, like sweet like smokey, cayenne pepper, spring water and mix thoroughly until the consistency of the wet batter is perfect. To another shallow bowl add panko.
¾ cup of unbleached whole wheat flour
¾ spring water ( more or less)
1 tsp pink Himalayan salt
¼ tsp Black pepper
1 tsp Like Sweet Like Smokey by @TabithaBrown
1 tsp garlic powder
½ tsp Cayenne pepper
1 ½ cup panko
Step 3
Dip each into the wet mix, shake off any excess, evenly coat in panko and add to lined baking sheet. Drizzle each side with oil.
Avocado oil or olive oil for drizzling.
Step 4
Bake at 450F for 15mins flip then bake for another 10 mins.
Step 5
Make garlic Aoli by adding all ingredients into a small bowl and mix thoroughly.
¾ spring water ( more or less)
Garlic Aoli:
⅓ cup vegan mayo
1 tbs ketchup
1 tsp minced garlic
½ tbs lemon juice
¼ tsp pink Himalayan salt
⅛ tsp Black pepper
Step 6
Serve and enjoy!
