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Three ways to make fries healthier on Fry-day!

Bayleigh Way Friday, May 19th, 2017

Fries are super irresistible and can be a killer craving! You tell yourself you’ll just have a few… and then you find yourself delving in with reckless abandon. Sound familiar?

Well, good news for all you foodies out there!  We have found delicious solutions to make your Fry-day’s healthy… and less guilt-free!

1. Crunchy quinoa and paprika tofu fries
Cut firm tofu into batons.  Dip each into two beaten eggs and cover with a mixture of quinoa flakes and grated parmesan that’s seasoned with smoked paprika, sea salt and pepper.  Slide that beautiful creation in a 220 degree oven for 12 minutes or until golden.  Enjoy this fried favourite to end your week on a high and healthy note!

2. Panko crusted courgette fries
Slice courgettes into uniform batons.  Dip each into two beaten eggs and coat with equal amounts of panic crumbs and finely grated parmesan seasoned with rosemary, oregano or thyme (or be that little bit extra and add all three).  Bake those babies in a 220 degree oven for 12 minutes or until golden #YUM!

3. Polenta chips
Cook instant polenta as per packet instructions, then stir in a cup of grated parmesan.  Pour into a deep, flat tray and chill in the fridge for a minimum of four hours.  Waiting for the mouth-watering work to happen can be tricky, but it is all worth it in the end!  Turn polenta onto a chopping board and cut into uniform chips.  Heat a pot of vegetable oil with a small cube of bread – once the bread starts bubbling the oil is ready.  Fry polenta chips in batches for 5 minutes or until golden and crispy.  Drain on a paper towel and season with salt flakes and finely chopped rosemary. 

Say no to the deep-fried potato and satisfy your cravings with fresh and nutritious alternatives!

Happy Fry-day pals!


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