Baked, not fried: vegetable sticks coated in a crunchy almond-and-parmesan crumb with smoked paprika and garlic, crisped in the oven until golden. A kid-friendly way to get more veg in, lovely warm with a dip.
Vegetables
Coating
Cut the vegetables
Wash the vegetables (peel the carrot, celeriac, and kohlrabi) and cut them into fries.
Beat the eggs
Beat the eggs in a bowl and season with salt.
Mix the coating
In a second bowl, mix the grated parmesan, almond flour, and spices.
Preheat the oven
Heat the oven to 180 °C and line a baking sheet with parchment paper.
Coat and bake
Coat the cut vegetable fries first in the egg, then in the almond-cheese mixture. Arrange them on the prepared sheet and bake for about 20 minutes until golden.
The fries are best while still warm, ideally with a favourite dip.
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