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Zucchini-Fries

Zucchini Fries with Lemon Chili Mayo

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A paper cone of hot fries and creamy sauce or dip is a crucial snack at any festival. You can’t go for the potato option, but you CAN go for the zucchini version, and I don’t think you’ll be disappointed. We coat the zucchini fries in egg, ground almonds, parmesan and seasoning before frying them in rice bran oil. For a creamy, tangy, spicy addition, we mix together mayo, lemon and chili. Uhhh….yum.

  • Serves: 6
  • Time: approximately 30 minutes
  • Calories: 481
  • Total carbs: 10.6 grams
  • Net carbs: 6.6 grams
  • Fat: 44.8 grams
  • Protein: 12.2 grams

Ingredients

Zucchini Fries:

  • 6 zucchinis, sliced into fries
  • 3 eggs, lightly beaten
  • 1 cup ground almonds/almond flour
  • ½ cup grated parmesan cheese
  • 1 tsp ground paprika
  • 1 tsp ground chili
  • 1 tsp garlic powder
  • Salt and pepper
  • Rice bran oil for frying

Mayo Dip:

How to make:

  1. Prep your zucchinis by slicing them into fries and removing the seeds
  2. Have your beaten egg ready and waiting
  3. Combine the ground almonds, parmesan, paprika, chili, garlic powder, salt and pepper on a plate and set it next to the bowl of egg
  4. Coat the bottom of a heavy frying pan (non-stick if you have one) with flaxseed oil and place over a medium-high heat
  5. Dip a batch of zucchini fries into the beaten egg then roll them in the almond mixture right away, making sure to coat each fry with almond mixture
  6. Transfer the coated zucchini fries into the hot oil and fry on all sides until golden and crispy
  7. Repeat until all of the fries have been cooked
  8. To make the mayo dip: simply stir together the mayo, lemon and chili powder
  9. Serve the fries hot!

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