By Recipe, Styling & Photos: Kayla Breeden Falconer, Kayla’s Kitch and Fix
We’re all for a fry that’s healthy (and grain free)! Easy to make and hard to resist. These tasty sticks will fly off your platter so make sure you double up.
Time: 10 minute prep, 25 minute bake time
Yield: 30-40 “fries”
Ingredients:
Wet Ingredients:
- 1/2 cup canned coconut milk
- 2 tbsp cassava flour
- 1/2 tbsp dijon mustard
- 1 tsp salt
Dry Ingredients:
- 2 cups LesserEvil Power Curls, crushed (flavor of choice!)
- 2 tbsp cassava flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Other:
1 medium zucchini
Spray olive oil or avocado oil
Directions:
- Preheat your oven to 425 degrees 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. 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.
Note: To make the coating extra crispy or to reheat leftovers, pop the “fries” into an air fryer for a few minutes.