If you are entertaining, zucchini fries make a great finger food option. They are easy to make in bulk and you can have them ready to pop in the oven before guests arrive. They are also gluten free, dairy free and vegetarian, making them a great allergy-friendly option.
- 500 grams zucchini (approx 3 small ones)
- 3 eggs
- ¾ cup almond meal
- 1 tsp garlic powder
- ¼ tsp pink Himalayan salt
- 1 tbsp coconut oil, melted (or preferred oil)
Preheat the oven to 220°C. Line two large trays with baking paper and then coat lightly with melted coconut oil using a pastry brush.
In a small bowl, whisk the eggs together and set aside. In a separate bowl, add the almond meal, garlic powder and salt. Mix well.
Cut the zucchini into sticks. Aim to have them consistent in size and you can keep the skin on. I cut each zucchini in half and then each half into a four sticks. Dip zucchini sticks into the egg mixture first, then hold the stick over the bowl with the almond meal in it and use a spoon to sprinkle the almond meal on. You can roll them in the almond meal, but I found the sprinkle method less messy and provides a more even coating.
Place zucchini sticks onto the tray and bake in the oven for 30-35 minutes. Serve immediately.
Makes: 12 small starters
Preparation time: 20 minutes
Cooking time: 30 minutes