Thursday, August 25, 2011

Zucchini Fries

When my twin sister and I were little, my mom would order one happy meal between us.  My sister would eat the burger and I would eat the fries.  To say that I love fries would be an understatement.  Fries and chips are probably the thing that I miss the most since going Paleo.  Although my body doesn't miss them much...   

I'm not one to toot my own horn, but this recipe rocks.  I seriously could have eaten the whole batch myself.  For a french fry lover like myself, this definitely fills that fried potato craving in me.  They really don't taste zucchini-y.  They just taste good.  So good.  Man, I'm getting hungry just typing about these.

Zucchini Fries

1 medium zucchini
2 Tbsp olive oil (coconut oil would work too)
2 eggs
Coating: (you'll make 3-4 batches of this...I'll explain below)
3 Tbsp almond meal
1/2 Tbsp garlic powder
1/2 tsp salt

Preheat oven to 425.  Line a large baking sheet with foil, pour oil on and spread around (using a brush) to cover entire sheet. Next, slice zucchini into matchstick pieces.  We found that the smaller the pieces, the more they crisped up.  Once you have sliced up everything as uniformly as possible, dry off any extra moisture on the zucchini with a paper towel.  In shallow pie plate, beat eggs.  Set aside.  Again in shallow pie plate or dish, mix together coating mixture.  You only want to mix up a little at a time because the eggs will muck everything up if you have too much.  Next you'll want to set up a little assembly line with the zucchini, eggs, and coating.  From there, just start coating the zucchini in eggs and then dredging them in the coating mixture and place it on the baking sheet. Bake for 12-14 minutes, turn and bake for another 12-14 minutes.  Enjoy!!

9 comments:

  1. These look amazing! So many good recipes require nut flour/meal &/or coconut products, both of which cause me troubles. Maybe someday my body will have healed enough to tolerate these, because it opens a world of doors for yumminess!! (Can you think of any other sort of flour/meal that I could use that's Paleo? I can't think of anything, but maybe I'm just missing something.)

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    1. Do you have breadcrumbs that are safe for you to eat? For instance bean bread(permissible for those not on strict Paleo) dries out quickly and makes great breadcrumbs. You would then use the breadcrumbs in place of the nut meal.

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  2. Denee--I can't think of anything, but you could just season the zucchini and coat it in olive oil and cook it in the oven. It wouldn't be totally the same, but I'm sure it would still taste delicious!

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  3. I know cheese isn't hugely paleo and some people stay away from dairy for other reasons, but you could always try parmesan cheese. I've made baked chicken fingers in a parmesan/garlic "breading" that was amazing.

    I think I'll be trying this with the almond flour tonight. Might even toss some parm in mine too! Thanks for the recipe!

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    1. Heather, a good alternative to parm is nutritional yeast. Sold in the bulk section at Whole Foods or like-kinded market, it is flakey and a good alternative to cheese. I use it on everything from kale chips and popcorn to topping Paleo chicken parm. It is delish.

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  4. How many people will 1 zucchini feed if you are feeding meat on the side? :)

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  5. These were absolutely delicious!!

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  6. Denee I know alot of people will use crushed up pork rinds as coating

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  7. I made these tonight and feel like they have the potential to be really, really good, but WHOA they were salty. I made the first little batch of coating with 3 Tbsp almond meal, 1/2 Tbsp garlic powder & 1/2 tsp salt...going against what I thought the portions should be...and I was right. The first tiny batch was way, way too salty and garlicy. For the subsequent batches, I did 3 T almond flour and just sprinkled in a little salt and little garlic powder. Much better! Thank you for the recipe!

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