Baked Zucchini Fries with Bloomin’ Onion Dipping Sauce (Grain Free)
I’m always looking for new ways to use up my zucchini.
Zucchini fries are an old favorite of mine and I’ve been wanting to recreate a grain-free version for awhile now.
So I finally did.
And what in the world was I waiting so long for? These babies are delicious and even better than I remember!
Oh and they are baked in the oven, not fried. Here’s a picture of them before going into the oven:
In my book, finger foods like this need a dipping sauce. It’s my rule. Please tell me you agree
So I made a bloomin’ onion dipping sauce that is super tasty and goes just perfectly with the zucchini fries. I can’t wait to use this dipping sauce for a ton of other things – chicken fingers, maybe even a salad dressing, a dip for veggies, oh the possibilities. And oh baby, this sauce is so good. You’ll love it.
And if you need some new ideas to use up those zucchini, check out my Top 20 favorite Paleo Zucchini Recipes HERE – there’s recipes from breakfast to dessert featuring the one and only, zucchini.
But for now, just make these, okay?
- For the Zucchini Fries:
- 2 medium sized zucchini
- 2 eggs
- ⅓ cup coconut flour
- ⅓ cup arrowroot flour/powder
- 3 tablespoons Parmesan or Romano cheese (omit for a dairy free)
- 1½ teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- sea salt and pepper, to taste
- 1-2 tablespoons coconut oil or other oil/fat of choice
- For the Bloomin’ Onion Sauce:
- ½ onion, sliced
- ½ teaspoon sea salt
- 1 tablespoon coconut oil or butter/ghee (or other fat of choice)
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure honey (optional)
- 1 teaspoon dijon mustard
- ½ cup mayonnaise (or sour cream or Greek yogurt)
- Preheat oven to 425 degrees F.
- Cut the zucchini in thirds so that each “chunk” is about 3-4 inches long. Then cut each chunk into 9 fries like this:
- Whisk the eggs in a bowl until well mixed.
- In a separate bowl, combine the coconut flour, arrowroot flour, Parmesan or Romano, and spices.
- Pour melted coconut oil (or oil/fat of choice) onto a cookie sheet
- Dip the zucchini into the egg and then into the flour mixture.
- Put the coated zucchini fries onto the cookie sheet.
- Bake for 15 minutes. Flip. Bake 15-20 more minutes or until golden brown.
- Serve with the bloomin’ onion sauce and enjoy!
- For the Bloomin’ Onion Sauce:
- Place the onion, salt, and oil into a skillet over medium low heat.
- Cook for 20-25 minutes stirring occasionally until the onions turn golden brown and caramelize.
- Blend the caramelized onions, vinegar, honey and dijon with a hand blender (or food processor) until fairly smooth.
- Stir in the mayonnaise.
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