RecipeFit

Crispy zucchini fries

zucchini fries

Zucchini may not be your thing.. I get that BUT before you go let me say these zucchini fries are the absolute bomb.

I first saw the recipe in Pete Evans cookbook but have made a small adjustment by using coconut flour instead of almond meal. I tend to eat a handful of almonds during the day so instead of abusing and overdoing my nut intake (and to maintain a healthy omega 3/6 balance) I made the sway. Coconut is more stable under high heat also which is what is needed in this recipe.

Ingredients

  • 1 egg
  • 125ml almond milk, rice or nut milk
  • 1/2 cup arrowroot
  • 1 cup coconut flour
  • 2 large zucchini’s, sliced lengthways and about 1 cm thick
  • coconut oil for frying

How to Make

  1. Whisk the egg in a bowl with the coconut milk and until combined
  2. Place the arrowroot and coconut flour in separate small bowls but wide enough to lay zucchini’s.
  3. The process is to individually roll a zucchini piece in the arrowroot, then dip in the egg, then the roll in the coconut flour. Don’t worry too much about them looking pretty.
  4. Heat some coconut oil in a fry pan over medium heat (enough to coat the bottom of the pan). Place batches of the zucchini fries in the pan and cook for approx. 2 mins each side until they turn lovely golden and crisp. Remove from pan with tongs and rest on a paper towel and repeat until all done.

Enjoy with your evening meal or as a healthy snack!

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