Crispy Zucchini Fries & Onion Dip (Paleo/Gluten Free) (Edit recipe)

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Whether you’re looking for game day eats or after school snacks, these zucchini fries are gonna be a hit! They’re coated with crunchy panko and potato flakes and that coating becomes crunchy and golden while they bake. The onion dip is insanely delicious and takes these zucchini fries to another level of enjoyment.

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PREP TIME

25 minutes to 30 minutes

COOK TIME

10 minutes to 12 minutes

INGREDIENTS

20

Serves: 3-4

Ingredients

onion dip

1 whole Vidalia Onion, about 9oz, or sweet onion variety of choice
1 Tbsp Avocado Oil, can sub ghee or butter as needed
.75 cup Mayonnaise
2 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
.5 tsp Real Salt - Redmond
.5 tsp Black Pepper, or to taste
1 Tbsp Parsley, fresh, optional

zucchini fries

2 whole Zucchini, about 2½“ in diameter
.25 cup Cassava Flour (Certified Non-GMO) - Otto’s Naturals
.125 tsp Real Salt - Redmond
1 whole Egg, room temperature
.5 cup Gluten-Free Panko, can sub panko of choice
.5 cup Potato Flakes
1 tsp Parsley, Dried
.5 tsp Real Salt - Redmond
.5 tsp Garlic & Herb Seasoning - Primal Palate, can sub garlic powder
1 - 2 Tbsp Parsley, roughly chopped, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare onion dip by slicing onion in half and removing the peel. Cut into ¾“ strips.
Heat a cast iron pan over medium-low heat. Add the avocado oil and let it melt, then toss in the onions and stir to coat. You’re going for “low and slow” here friend, keep the heat low and stir occasionally until those onions have some beautiful golden color to them.
Once onions are done, remove from the pan to a small plate, set aside and let them cool.
In the bowl of a large food processor, add the mayonnaise, apple cider vinegar, mustard, salt, pepper and cooled onions. Pulse until onions are roughly chopped and ingredients are combined. You can go for completely smooth and continue pulsing or leave it with a little texture. Add in the parsley (if using) and pulse one last time to combine, spoon into a serving dish and set aside.
Slice zucchini into quarters, discarding the ends. Carefully cut the thin seed strip off and discard, then cut each into approximately 2½“ lengths. Lay them out on a paper towel and pat dry.
Prepare your coating station by first placing cassava flour and salt in a shallow bowl, toss to coat and set aside. Whisk up the egg and place that in another shallow bowl. In another shallow bowl, add the panko, potato flakes, parsley, salt and garlic blend, toss to coat.
To coat fries, dip two to three at a time into the flour first, coating and shaking off the excess. Then a dip in the egg, allowing excess to drip off then into the panko mixture, tossing about to coat and pressing the mixture into zucchini then placing in your air fryer basket or on the prepared baking sheet. Repeat until all zucchini pieces are coated. Don’t be tempted to do a bunch of zucchini fries at once, two or three at a time works best.
OVEN METHOD: preheat your oven to 425° and line a standard baking sheet with parchment paper. Place the sheet pan in the oven and bake for 13-15 minutes or until the edges are golden and crispy.
AIR FRYER: place the basket with zucchini in your air fryer and bake at 400° for 8-10 minutes or until the edges are golden and crispy.
Remove zucchini fries to a serving platter, sprinkle with parsley (if using) and serve with sweet onion dip. These are best enjoyed right away. Store any leftover dip in an airtight container in the fridge and use within 7-10 days. It’s a great sub for standard mayo for most sandwiches!

Notes

You can add about 2-3 tablespoons parmesan cheese to the coating if desired, obviously not Paleo at the point, but if you have a great dairy free cheese to use instead give it a shot!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	537
Fat:	53 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	40 g
Sodium:	1052 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.