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
- Whisk the egg in a bowl with the milk until combined
- Place the arrowroot and coconut flour in separate small bowls but wide enough to place the spirals or chips.
- 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.
- Before frying, place all the spirals in a large sieve and tap to release any excess flours.
- 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.
- Serve immediately