BAKED ZUCCHINI FRIES
I grew up in Roanoke, Virginia, a little city; so if franchises like Starbucks came to town, it was always a Big Deal. When a Carrabba’s Italian Grill opened in 2001, my high school girlfriends and I would go there for fun weekend lunches (it was next to the mall, after all). For some reason, it was only with my friend Emma that we’d order their fried zucchini appetizer—it was delicious and came with a tangy sauce I know now to be aioli. I wanted to make a Paleo version of zucchini fries that would capture both the delicious flavor and the sentimental memories I have of my best friends from high school. SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: 25 minutes
2 large zucchini
½ cup almond flour
1½ teaspoons garlic powder
1½ teaspoons onion powder
2 eggs, whisked
Freshly ground black pepper
- Preheat the oven to 400°F.
- Cut the ends off the zucchini, and cut them in half widthwise, then lengthwise. Cut into French fry–like strips, and pat dry with a paper towel.
- In a small bowl, mix together the almond flour, garlic powder, and onion powder. Dip the zucchini fries in the egg, let any excess egg drip off, and toss them in the almond flour mixture. Season with salt and pepper.
- Lay the fries out on a baking sheet, put them in the oven, and immediately lower the heat to 350°F. Cook for 20 to 25 minutes, or until the fries are crisp, checking on them halfway through the cooking time and lowering the heat if they’re getting brown too quickly.
- Serve immediately.
VARIATION 1 CURLY ZUCCHINI FRIES: Spiralize the zucchini and bake them the same way—but check on them after 7 minutes, since they’ll be thinner.
VARIATION 2 SPICY ZUCCHINI FRIES: Add ¼ to ½ teaspoon red pepper flakes to the almond flour mixture.
PALEO PAIR: Serve these fries alongside Beef Tenderloin (here) for a Paleo take on steak frites, and mix Homemade Mayo (here) with ¼ teaspoon or so of garlic powder for a fantastic dipping sauce.