Baked Zucchini Fries
Ingredients
Wet Ingredients
- ½ cup canned coconut milk
- 2 tbsp cassava flour
- ½ tbsp dijon mustard
- 1 tsp salt
Dry Ingredients
- 2 cups LesserEvil puffs, crushed (flavor of choice, can sub 1 cup cassava flour)
- 2 tbsp cassava flour
- 1-2 tsp garlic powder
- 1-2 tsp 1 tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
Other
- 1 medium zucchini
- spray olive oil or avocado oil
Instructions
- Preheat your oven to 425° and line a baking sheet with parchment paper.
- Cut zucchini into “fries.” Note that the thinner the slices the crispier the fries will be once cooked.
- In a shallow bowl, mix the wet ingredients until fully incorporated. Set aside.
- In a food processor, combine all dry ingredients and pulse until a flour-like consistency is formed. If not using puffs and using just flour instead, you can mix the ingredients in a shallow bowl instead of a food processor.
- Add this breading to a shallow bowl.
- One by one, coat the zucchini in the wet batter then with a fork, transfer to the breading, ensuring the zucchini is fully coated. Place each piece on the baking sheet, being sure to keep them spread out so that they don’t touch.
- Lightly spray the zucchini fries with oil of choice.
- Bake the zucchini fries for 25 minutes or until perfectly golden.
- Serve warm with dipping sauce of choice and enjoy.
Notes
Note: To make the coating extra crispy or to reheat leftovers, pop the “fries” into an air fryer for a few minutes.