The Best Zucchini Fries

Zucchini fries are my ALL-TIME FAVORITE quick go-to lunch. When I worked from home full-time I probably ate these 4 days out of the week. With that being said, I’m calling these the best zucchini fries because when I made them today I changed a few things up and they were by far the best batch I’ve ever made.

Meal for 1 or appetizer for 2-4 people

Ingredients

• 1 large zucchini

• 1/3 c almond flour

• salt & pepper to taste

• 1 egg

• 1 T milk

• 2 T blue cheese dressing *

• 1 c panko bread crumbs

• 1/2 t garlic powder

• 1/2 t onion powder

• 1/2 t paprika

• 1/2 t parsley

• preferred cooking oil

Directions

1. Preheat oven to 400F.

2. Cut your zucchini in to spears (about 20 pieces).

3. On a plate season your cup of flour with salt and pepper. In a bowl whisk the egg, milk and 1 T dressing with a fork. On another plate season your panko bread crumbs with the garlic powder, onion powder, paprika, parsley, salt and pepper.

4. Drizzle baking sheet with cooking oil and tilt pan so the whole thing gets coated.

5. A few at a time, toss your zucchini spears in the flour, then egg mixture, then bread crumbs. Place on greased baking sheet. Once done, drizzle more cooking oil on top.

6. Bake for 10 minutes and flip, then bake for another 5 minutes or until crispy. Meanwhile mix the buffalo sauce and 1 T dressing for dipping sauce. Serve together.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is not dairy-free.

Almond Flour: I used almond flour to keep it gluten-free but it’s also great because it makes the coating extra crispy.

*Blue Cheese Dressing: You can use ranch dressing if you prefer.

Panko Bread Crumbs: You can easily use regular bread crumbs but I use panko to keep it gluten-free, plus it makes them extra crispy.

Seasoning: You can substitute the seasoning in the panko bread crumbs for ranch seasoning if you have it.

Cooking Oil: I used avocado oil.