Zucchini’s are turning out to be quite the versatile little veggie! In my last recipe post we used zucchini as a raw pasta and today we’re frying those babies up into chip form! These zucchini fries are a great alternative to potato fries. They are a great source of vitamin C, A and manganese to keep your immune system in check.
I first tried Zucchini Fries at a restaurant in Sydney called Bills. They’re so easy to make and i’ve accompanied mine with a zingy, tahini dipping sauce, so it’s dairy-free. I know a lot of people are going sugar-free at the moment, which can be hard! This would be a good addition to your sugar-free program as it’s sugar-free and it’s not a high starch vegetable like potato. I’ve also by-passed the gluten and used almond and chickpea flour which gives it a nice hearty feel.
These would be great as an entree or starter. The eggs will give you a bit of protein too so they would also be a great snack.
Tahini is another food i always like to keep in my fridge to use in sauces and dressings. Sesame seeds are full of calcium and magnesium. My Acupuncturist also told me that black sesame seeds are also helpful for sleep. Interesting… Try a tsp of black sesame and honey before bed and see how it changes your sleep!
Zucchini fries: Serves 2-3
Zucchini discs:
- 1 large zucchini
- 2 eggs
- ½ cup chickpea flour
- ½ cup almond flour/meal
- ¼ tsp sea salt
- 1 tablespoon sesame seeds
How to make:
- Beat the eggs in a bowl and set aside
- Mix chickpea flour, almond flour, sea salt and sesames seeds in a bowl, then transfer to a flat plate ready for zucchini to be dipped in
- Slice your zucchini into round discs around 0.5 cm thick
- Dip each zucchini disc into whisked egg and then into flour mixture and on to a plate ready to be fried up.
Tahini dipping sauce:
- 2 tablespoon tahini
- 2 tablespoon soaked cashews
- 2 1/2 tablespoons lemon juice
- 3 1/2 tablespooon water
- ½ tsp garlic
- ½ tsp sea salt
- 2 tablespoon olive oil
How to make:
- Blend all ingredients in blender until smooth
- add sea salt to taste
Cooking the zucchini fries:
- Add 1 tablespoon of coconut oil to a large fry pan on medium to high heat. Melt and ensure that the oil disperses the entire surface of the pan.
- Once hot, add zucchini discs, ensuring each disc is flat on the bottom of the pan so they cook evenly.
- You want to brown each side of the zucchini on medium to high heat. If you cook it too long on a low temperature the zucchini may go mushy. So it is a quick fry up to keep them crispy.
- Brown for around 2 minutes on each side or until golden brown.
- Serve on paper towel with lemon wedges, sea salt and a side of the tahini dipping sauce
- Squeeze lemon over zucchini and sprinkle sea salt before dipping into the luscious tahini sauce!
YUM!
Zucchini Fries with Tahini Dipping Sauce 
Print Prep time 10 mins Cook time 5 mins Total time 15 mins Zucchini’s are turning out to be quite the versatile little veggie! In my last recipe post we used zucchini as a raw pasta and today we’re frying those babies up into chip form! These zucchini fries are a great alternative to potato fries Author: By Arie Elle Recipe type: Appetiser Serves: 3 Ingredients
- Zucchini discs:
- 1 large zucchini
- 2 eggs
- ½ cup chickpea flour
- ½ cup almond flour/meal
- ¼ tsp sea salt
- 1 tablespoon sesame seeds
- Dressing
- 2 tablespoon tahini
- 2 tablespoon soaked cashews
- 2½ tablespoons lemon juice
- 3½ tablespooon water
- ½ tsp garlic
- ½ tsp sea salt
- 2 tablespoon olive oil
- add sea salt to taste
Instructions
- Beat the eggs in a bowl and set aside
- Mix chickpea flour, almond flour, sea salt and sesames seeds in a bowl, then transfer to a flat plate ready for zucchini to be dipped in
- Slice your zucchini into round discs around 0.5 cm thick
- Dip each zucchini disc into whisked egg and then into flour mixture and on to a plate ready to be fried up.
- Cooking the zucchini fries:
- Add 1 tablespoon of coconut oil to a large fry pan on medium to high heat. Melt and ensure that the oil disperses the entire surface of the pan.
- Once hot, add zucchini discs, ensuring each disc is flat on the bottom of the pan so they cook evenly.
- You want to brown each side of the zucchini on medium to high heat. If you cook it too long on a low temperature the zucchini may go mushy. So it is a quick fry up to keep them crispy.
- Brown for around 2 minutes on each side or until golden brown.
- Serve on paper towel with lemon wedges, sea salt and a side of the tahini dipping sauce
- Squeeze lemon over zucchini and sprinkle sea salt before dipping into the luscious tahini sauce!
3.2.1275
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