Monday, July 29, 2013
Paleo Zucchini Fries (Recipe Revisit)
While I make these fries all year long, I love them the best when made with fresh summer zucchini. We ate our fries alongside some freshly grilled bun-less turkey burgers and a big salad.
I wanted to offer a coconut flour option for those who can or don't want to bake with almond flour. I'll be honest, though, that I prefer the almond version. The natural sweetness of the coconut flour is a bit strong in my opinion (but still tasty!)
Paleo Zucchini Fries
2 medium zucchini
2 tbs. olive or coconut oil
1/4-13 cup almond meal or flour (can also use coconut flour for nut-free version)
1 tbs. garlic powder
1 tsp. salt
Cut zucchini into "fries" (a mandolin works best for this). Place zucchini in a colander in the sink, and sprinkle with a dash of salt. Allow to sit for at least 15 minutes (this allows the zucchini to sweat and release excess water).
In a shallow dish or pie plate, beat eggs. Set aside. In another shallow container, combine almond flour, garlic powder and salt**.
Preheat oven to 425. Put coconut or olive oil on a baking sheet and place in oven while it preheats for about 5 minutes. Remove carefully.
Dip zucchini fries into egg, allowing excess to drip off. Then dredge in almond mixture and place on preheated baking sheet. Bake for about 12 minutes, then flip and bake for another 12-15 minutes or until golden brown.
**I usually dump half of the mixture into a separate container when I start, as the mixture gets very
gloppy while you're dredging. Once I've done half the fries, I add the reserved dry ingredients to the dish.