Zucchini Fries (grain and gluten free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 Garlic powder
  • 1 Onion powder
  • 1 Zucchini, organic

• Refrigerated

  • 1 Pastured eggs

• Baking & Spices

  • 1 Black pepper
  • 1 Coconut flour
  • 1 Sea salt

• Oils & Vinegars

  • 1 Palm shortening or coconut oil

Found on furtherfood.com

Description

Ingredients

• Organic zucchini, cut into fry-like pieces
• Coconut flour
• Pastured eggs
• Sea salt
• Black pepper
• Garlic powder
• Onion powder
• Palm shortening or coconut oil for frying

Directions

• 1. Wash your zucchini and cut into fry-like pieces. If they are wet or damp, dry the pieces off, so there is no excess water on them. 2. In a frying pan, start heating your coconut oil or palm shortening over medium heat. 3. In a shallow bowl, beat your eggs well. 4. In a separate shallow bowl, mix your coconut flour, salt, pepper, garlic powder, and onion powder until combined. Make sure there are no big clumps of the coconut flour. 5. Take your zucchini pieces and roll in the flour until coated. Then, dip in the egg. Then, roll in the flour again. Place in the hot oil. 6. Make sure your oil doesn’t get too hot, or it will start smoking and will burn the fries. Once my oil was heated, I had to turn the burner down to medium-low to keep it at a safe heat. 7. Using a fork or a pair of tongs, flip the fries until they are golden brown on each side. Careful when turning them or else you’ll knock all the breading off. I found a fork worked best. The fries took about 5-6 minutes total cook time. 8. Remove from oil and place on a plate with a paper towel to absorb the oil. You can also place the cooked fries on a sheet pan and keep them in the oven, set at 300, to stay crispy.