Herbaria Organic Gluten Pop Breadcrumbs

These low-gluten bread crumbs can be used for many dishes: fish, meat and vegetables, crispy bread, pasta, vegetables and casseroles. Use them to add crunch to dumplings, burgers, etc. These breadcrumbs make a crunchy topping for almost everything! These crumbs are made with low gluten grains and were refined with a subtle herb and spice mixture.

Recipe:
Lemony Zucchini
(Time: 30 minutes Serves 4 (12 pieces))

• 400 g zucchini
• 1 lemon
• 1 bunch of parsley
• 1 onion
• 6-8 tablespoons canola oil
• Sicilian rock salt
• 75 g + 500g breadcrumbs
• 50 g ground chia seeds

Preparation:

1. Wash and grate the zucchini coarsely, lightly salt and leave sit for a few minutes. Wash the lemon in hot water, grate the peel finely, and squeeze out 2 tablespoons juice. Wash the parsley, shake dry and chop. In the meantime, peel and finely dice the onion.
2. Cook 2 tablespoons of canola oil with a pinch of salt for 3 minutes. Add the lemon juice, the lemon peel and parsley, boil briefly and then remove from heat.
3. Press the zucchini firmly between a kitchen towel to remove excess water. Add 75 g of Herbaria breadcrumbs and the ground chia seeds to the oil and lemon juice mixture. Knead and let swell for about 10 minutes.
4. With wet hands, roll the zucchini in breadcrumbs and fry in the oil. Serve with salad, potato salad, BBQ sauce or as part of a burger.