glutenfrei
Zucchini fries with bell pepper dip
All the fries you can eat! These low-histamine zucchini fries with bell pepper dip offer a great alternative to traditional fries.
This recipe is
- vegan
- Suitable for a low-histamine diet
- gluten-free
- lactose-free
Preparation time
40 minutes
Ingredients for 2 servings
For the fries
- 1-2 zucchini
- 6 tablespoons of ground flaxseed
- 2 tbsp olive oil for cooking
- 200 ml water
- 2 cloves of garlic (1)
- 150 g millet semolina
- Rock salt
For the dip
- 1 bell pepper
- 1 onion (1)
- 1 clove of garlic (1)
- 1 tsp sweet paprika powder
- 250ml water
- Rock salt
- 1 tbsp olive oil for cooking
Optional as a dip
preparation
- Cut the zucchini into strips.
- As an egg substitute, blend the flaxseed meal together with the oil, water and garlic (1) into a creamy mixture.
- Then dip the zucchini fries first in the "egg" and then in a breading made of millet semolina and salt.
- Spread the fries out on a baking sheet lined with parchment paper so that they do not touch each other – and bake in a preheated oven at 180 degrees for about 30 minutes.
- Meanwhile, prepare the dip: To do this, deseed the bell peppers and briefly sauté them together with the onion (1) and the garlic (1), then deglaze with a little water.
- Simmer for a good 5 minutes, then season with paprika powder and salt and purée.
- Arrange everything and enjoy.
Our HistaFood tip
Instead of zucchini, you can also use, for example, carrots or parsnips.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.