|2 servings||calories per servings 890||protein serving 11 g||carbs per serving 47 g||total fat per serving 71 g|
Who says only potatoes get to be fries? This fun recipe gives summer squash - a versatile, seasonal favorite - its moment in the sun. Since squash is less starchy than potatoes, getting them to be crispy took some experimentation, but with a little help from panko and vegan mayo, we figured out how to give them that craveable combo of crunch on the outside and sweet ‘n tender on the inside. They’re served with a creamy, zesty sauce for dipping, and a tasty mix spicy greens, sliced peaches and chopped pecans for a satisfying salad to round out the meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||71 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||47 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 450° F.
• Cut squash into fries.
• Halve peaches, and discard pits. Chop flesh into bite-size chunks.
• Zest and juice lemon.
• Pick and chop parsley leaves.
• Chop green onion, keeping white and green parts separate.
• Line a baking sheet.
• On a plate, combine panko, nutritional yeast, smoked paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Transfer mayonnaise to a large bowl.
• Add squash, and toss to coat.
• Working with a few at a time, roll fries in panko mixture.
• Transfer to prepared baking sheet. Reserve remaining mayonnaise.
• Bake fries in oven 10 minutes.
• Gently turn each fry. Bake in oven until browned and tender, 8-10 minutes.
While fries bake, combine remaining mayonnaise with parsley, onion greens, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1/4 teaspoon kosher salt.
• In a large bowl, whisk together 2 teaspoons olive oil, honey, onion whites, remaining lemon juice, remaining lemon zest and 1/4 teaspoon kosher salt.
• Toss in greens, peaches and pecans.
• Divide fries and salad between 2 plates.
• Serve with green onion dip, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...