Zucchini Parmesan Fries

My New Favorite thing! I love French Fries and this recipe DOES help me through my craving and is really good! My version is not completely carb free, but I believe it’s a much healthier option then potato fries. I also love this Garlic dipping sauce. The combination is yummy with the Parmesan crust. I tried using Cake flour (because I was out of Almond) , and it worked out fine. Using almond flour brings down the carbs even further and makes them crunchier. Give this a try and let me know what you think.

Ingredients

3 Large Zucchinis washed dried and cut into fries

2 Eggs

2 Tbsp Uncle Dans Ranch dressing mix (or another brand, but this is my fav)

1 cup Almond Flour or regular Flour (the almond flour makes it crispier and lighter)

1/2 cup finely grated Parmesean

1 tsp garlic powder

1/2 tsp smokey paprika

1/2 tsp salt

1/2 tsp pepper

cooking spray

Garlic Sauce or Aioli or ranch dressing for dipping

preheat oven to 400 degrees. (use convection if you have it, I found it helped crisp better and faster, so watch them!.)

Line a cookie sheet with Parchment Paper.

Make sure your zucchini fries are dry. In a bowl mix your eggs with the ranch dressing. In a second bowl combine the flour, Parmesan and seasonings mix well.

Dredge the zucchini in the egg mixture then coat well with the flour mixture and lay on the cookie sheet.

Lightly Spray the fries with cooking spray and sprinkle with leftover breading mixture making sure all fries are coated.

Bake for 15 minutes and turn the fries with tongs, cook another 10 minutes or until all the fries are toasty brown and crisp. Dunk in your dip of choice, we love the garlic sauce made by Karam’s. Enjoy!