Coconut Crumb, Healthy Curly Fries {That Aren’t Potato}

zucchini fries

I have a total infatuation with my spiraliser at the moment. I wore out broke my handheld one so I upgraded to a benchtop version (The Barracat Pete Evans ) and it is super easy to use. 

These healthy curly fries are a take on fried onion rings or deep-fried curly fries you might be served at a restaurant.  Coconut Oil and coconut flour give this recipe a gorgeous taste and texture, so be quick because they disappear fast!

Healthy Curly Fries


  • 1 egg
  • 125ml almond, rice or nut milk
  • 1/2 cup arrowroot
  • 1 cup coconut flour
  • 2 large zucchini, spiralised (or sliced lengthways into chips, about 1 cm thick)
  • coconut oil for frying

How to Make

  1. Whisk the egg in a bowl with the milk until combined
  2. Place the arrowroot and coconut flour in separate small bowls but wide enough to place the spirals or chips.
  3. The process is to individually dip a strand of zucchini in the arrowroot, then dip in the egg/milk, then the coconut flour. Then place on a plate. Don’t worry too much about them looking pretty. It helps to try to tap off the excess after each dip.
  4. Before frying, place all the spirals in a large sieve and tap to release any excess flours.
  5. Heat some coconut oil in a frypan 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.
  6. Serve immediately

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