I don’t know too many people who honestly do not like french fries. They’re golden, crispy, and all around delicious. Though, what they bring to the table in flavor, they lack in the nutrition department. My Low Carb Zucchini Fries are game changers! They have the addictive, “I cannot put these down” quality of french fries minus the guilt. You will not be able to get enough. They also make a perfect party appetizer. I never thought a vegetable could taste this good. Plus, you can use green (zucchini) or yellow (summer squash) for this recipe and the taste is not affected. What is is zucchini’s favorite game? Squash!
What you will need: Makes 4 side-size servings
1/4 cup grated Parmesan cheese (Any hard cheese will do!)
1/2 cup almond flour
1 tablespoon coconut flour
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon dried parsley
1 teaspoon garlic powder
Cooking spray (I of course like spray coconut oil)
Preheat your oven to 425 degrees. If your cheese is in block form, you will need to begin by grating it. I use my food processor for this step. Then add your flours and seasonings to your cheese and mix. If you are mixing these ingredients in your food processor be very careful not to over process or you will be left with some weird almond butter. Transfer this mixture to a bowl.
In a separate bowl, beat both eggs well. I scrambled for another egg pun here but could not shell one up. Line a baking sheet with either a silpat or parchment paper. Cut your zucchini into potato wedge-like strips. Dip each zucchini spears first into your eggs, then into your breading mixture and place on your line baking sheet. Do this with each spear. Spray your zucchini lightly with cooking spray and bake for 20-25 minutes. Be sure to check them at 20 minutes and if they are not yet golden brown, continue baking until your total bake time is 25 minutes. Remove and let cool. Serve with my Homemade Ranch Dressing! Enjoy!
What kind of vegetable looks like an animal? A zoo-chini!