FOOD NEWS
Make Roasted Zucchini Satisfyingly Crunchy With One Pantry Staple
BY James Andersen
Cornstarch is often used to thicken soups and swap eggs in baked desserts, but a light, not clumpy, coating of seasoned cornstarch is also ideal for making roasted zucchini crispy.
The pantry staple contains two starch molecules, one of which is amylose. Once the cornstarch absorbs moisture, amylose spreads and crisps up the foods it's sprinkled on.
The smaller the veggie is cut, the more space cornstarch has to spread. A light coating is enough to add a crunch without overpowering the roasting process of the veggie’s flavor.