I absolutely love these little zucchini sweet potato sticks. My 6 year old son loves them and it’s a battle to get him to eat zucchini. These are great because you can shape them however you like. You can shape them into patties or sticks. These were served with a brown sugar mustard sauce but you can serve them with whatever you like.
Cook Time; 20 Minutes
Makes About 12 Sticks
All you need is:
1 Medium Russet Potato
1 Large Zucchini
1 Small Sweet Potato
1 Tsp of Garlic Powder
1-1/2 Tsp of Ground Coriander Powder
1-1/2 Tsp of Onion Powder
2-1/2 Tbs of Nutritional Yeast
4 Tbs of Chickpea Flour
1/4 Tsp of Sea Salt
3-4 Tbs of Extra Virgin Olive Oil.
For the dipping sauce:
2 Tbs of Yellow Mustard
4 Tbs of Brown Sugar (You can also use agave or maple syrup)
You will also need:
A Fine Grater
Preparation:
Preheat oven to 375*
First mix together the mustard and brown sugar into a small bowl and set aside.
Using a fine grater, grate the sweet potato, zucchini and russet potato. Next squeeze the mixture using your hands or cheesecloth to remove as much water as possible. **DO NOT SKIP THIS STEP!!! If you do your sticks will be mushy and soggy and they will stick to your sheet pan! So squeeze, squeeze and squeeze! Next place the mixture into a bowl and add in the garlic powder, onion powder, coriander powder, nutritional yeast, chickpea flour and salt. Mix well and form into ½ inch sticks. Pour the extra virgin olive oil onto a cookie sheet and place each stick onto the cookie sheet. Bake for about 2-3 minutes on each side or until crispy and golden brown. Remove from oven and sprinkle with additional sea salt and serve.
