Coconut Crusted Garlic Scape Rings

Four years ago I shared this recipe on instagram and came across it on my facebook memory feed recently. Bougie may be in the name of my blog and IG handle, but let's get one thing straight 😜 : I do not have a bougie fancy little recipe card on my blog yet, nor do I have bougie fancy pics.  I do, however, have some bougie tendancies when it comes to delicious, creative, high quality foods, especially when they just so happen to be healthy too. I particularly take interest in how the gluten, grainfree and vegan scenes are evolving, though, I am not vegan.  Ultimately, the real purpose of this blog is to share my food ideas and experiences (which makes things SO much easier for my family and friends, hahaha), and spend more time writing. Like, "Life, Love, Loss, and what I ate", you feel me? I heart food!

With no further ado, here is that recipe from 4 years ago. This is grain and gluten free too! If I were to do this again today, I would definitely skip marinating it in lemon and garlic and make a dipping sauce instead...or maybe do both! I'd also precook them a bit longer (blanch, steam, boil, etc, pick your poison). However you choose, these were a big hit for my Papa and Uncle for our little luncheon years back and will always be a precious reminder of my beloved Papa who transitioned a year later. Enjoy in good health!

2014

Garlic Scape Rings anyone? I wanted to do something a little bit different with these and was inspired by onion rings. I know, I am stating the obvious.

What you'll need:

~ 1 Bunch of Garlic Scapes

~1/2 Cup Almond Meal whisked together with 3/4 Cups of Tapioca Starch for Flour Blend (use this ratio for less or more depending on how many scapes you're using)

~1/4 Cup Organic Unsweetened Coconut Flakes (or coconut flakes of choice)

~2 Pastured Eggs beaten with a Tbspn of Water

~Juice of one Lemon combined with 2 cloves of minced garlic (more or less depending on your preference, do your thang!)

~Coconut oil or avocado oil for Cooking & Frying Scapes

Method:

~Grill or sautee scapes until slightly tender (or to your preference) If grilling, soak scapes in lemon juice garlic mix for 1/2 hour. If sauteeing, add a small amount of coconut oil to pan. Cook scapes on medium heat, pouring lemon garlic mixture over scapes.* Cook until desired tenderness. Set aside when done

~While scapes are cooking, whisk coconut flakes into flour blend (add salt and pepper to taste if desired)

~Put enough oil in a medium to large size oil pan to fry the scape rings and set on med/high heat.

~When oil starts getting hot enough begin your battering process:

1) Dip scape into egg and let excess drip back into bowl
2) Dip egged scape into flour blend
3) Dip flour-y egged up scape back into the egg mixture to seal
4) Fry it up!
5) Set it on a cooling rack over a cookie/baking sheet or plate covered in paper towels to absorb excess oil
6) Repeat and when you're done, enjoy! With a salad of course, because the fried scapes make the salad a fun treat and the salad makes the fun treat feel less guilty!)

*If you find that garlic tends to brown quickly when you cook it, then scoop your garlic out of the lemon juice before your turn the pan on, while the oil is still cold. If using coconut oil, your oil will have to be liquified already. Then, turn the heat onto medium/low-medium and sautee your garlic for a few minutes before adding scapes. After adding scapes, stir and scoop garlic over the top of the scapes so they don't burn, add lemon, and then follow the rest of the instructions above.