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OK. It’s summer. Many people I know have gardens and they have zucchini coming out of their ears.
I have to laugh whenever I hear someone talk about growing zucchini. It doesn’t take more than a couple of plants for you to literally have more zucchini than you could ever eat. Many years ago when I worked an office job, there was a guy who always brought his overflow of zucchini to the office to share. Every day almost, he’d bring a HUGE tub of zucchini in. It was then that I learned just how prolific a healthy zucchini plant can be.
While I don’t have any growing in my garden, I have been eating my fill of local organic zucchini and I am loving it! It is one of my favorite summertime vegetables. But, I am always trying to figure out new ways to fix it. The other night, I was craving something fried — something breaded and fried. So, I looked in the fridge to assess what I had on hand and low and behold, zucchini fries were born!
I’m not going to give you proportions for this recipe. How much you need is going to depend on how big of a batch you’re cooking. The first time I made these, I used 2 small zucchini, 2 eggs, and 1.5 cups of coconut flour. Oh, and make sure you always get organic (or buy from a farmer you trust) zucchini and yellow summer squash to avoid potential GMOs.
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- Wash your zucchini and cut into fry-like pieces. If they are wet or damp, dry the pieces off, so there is no excess water on them.
- In a frying pan, start heating your coconut oil or palm shortening over medium heat.
- In a shallow bowl, beat your eggs well.
- In a separate shallow bowl, mix your coconut flour, salt, pepper, garlic powder, and onion powder until combined. Make sure there are no big clumps of the coconut flour.
- Take your zucchini pieces and roll in the flour until coated. Then, dip in the egg. Then, roll in the flour again. Place in the hot oil.
- Make sure your oil doesn't get too hot, or it will start smoking and will burn the fries. Once my oil was heated, I had to turn the burner down to medium-low to keep it at a safe heat.
- Using a fork or a pair of tongs, flip the fries until they are golden brown on each side. Careful when turning them or else you'll knock all the breading off. I found a fork worked best. The fries took about 5-6 minutes total cook time for me.
- Remove from oil and place on a plate with a paper towel to absorb the oil. You can also place the cooked fries on a sheet pan and keep them in the oven to stay crispy. If you are making a whole bunch, I would heat the oven to 300 and place the fries in a single layer on a cookie sheet.
- Once they're all fried, you're ready to eat! They taste amazing plain, but they would also be great with a dipping sauce of your choice! My personal fave would be my homemade ranch dressing!
- If you have leftovers, you can store them in the fridge and just reheat in the oven at 350-375 until crispy.
When purchasing palm products, please make sure you are only buying from a company that sustainably and ethically sources their products. Because the harvesting of palm products has been so destructive to certain parts of the world, like Indonesia, I only source my palm products from Tropical Traditions. They work closely with small farmers in South America and Africa to ensure their palm products are harvested without harm to the habitat or wildlife.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 47mg Sodium: 82mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 5g Sugar: 3g Sugar Alcohols: 0g Protein: 10g