When Martin eats egg for breakfast (this morning: duck egg cooked with broccoli sprouts in hemp oil, sheesh), he likes to have “French fries,” too. Martin cannot eat white or red potatoes, and his sweet potato intake is limited. So his French fries are usually butternut or acorn squash, cut into fry shapes, misted with olive oil and sprinkled with salt or seaweed flakes, and baked at 450°.
This morning I had no winter squash. I improvised. The result was a big hit with both Martin and Adrian. Henceforth these will be known in our home as “zucchini seed fries.”
½ of a large zucchini, peeled and cut into “French fry” shapes about 1/8” thick
sunflower (or another) oil
Place the zucchini fries in a bowl and drizzle them with oil until they are more or less coated, stirring as necessary. Put a small amount of sunflour into a shallow dish. Use one hand to pull a fry from the oil, shake off any excess oil, and transfer to the other hand to coat in sunflour from the shallow dish. (This helps to prevent the sunflour from getting too caked with oil, although I still needed to change it midway for a fresh dish.) Place on a baking sheet and salt to taste. (No need to oil the sheet.) Bake at 400° until browned and sizzling.