Fried Zucchini

As I've talked about before, Little Man is on a dairy free, egg free, fish free, peanut free diet. Any exposure to dairy results in a severe skin reaction. We have not seen what consuming it will do to him but we have epi-pens and we really don't want to know. Since that is the terms we live on now days, I've had to re-learn some ways of cooking. Milk free is fairly easy when you substitute soy milk. Anything with cheese is pretty much a no-no because even "soy" cheeses have a dairy component. I did find a vegan cheese, but I haven't tried it with him yet as I'm waiting for a day with good weather when both my husband and I are home so that if there is a reaction, we can both act on it and get him whatever help he needs. Really and truly, if the label holds true, there shouldn't be a reaction, but I don't ever try new foods without having the back-up of my hubby around.

K'man has been a really good vegetable eater. He's my "gween bean" dude, but he's lately taken to watching how far a "gween bean" can fly across the kitchen. I think he's ready to try a new veggie. So, yesterday I made him some fried zucchini that went over really well.

Fried Zucchini

--Soy milk
--Olive Oil
--Canola Oil
--Matzo meal
--Corn meal
--Garlic Salt, pepper, basil
--Zucchini

1. In a shallow bowl, mix 1/2 cup of soymilk with 2 Tbs olive oil. In a separate shallow bowl, mix 1/2 cup of matzo meal with 1/2 cup of cornmeal. Season dry ingredients with garlic salt, ground pepper, and dried basil.

2. Pour enough canola oil in the bottom of a skillet to give about 1/4" depth. Heat over medium heat.

3. Slice zucchini. (I had two of them, so one I sliced thinly and the other I made thick slices - I like both ways as did the baby) Soak slices in milk & olive oil and then cover in dry mixture. Transfer to hot oil and fry lightly. Remove and drain on paper towels.

You'd never know these were missing egg and milk.