March 21, 2013

Zucchini Fries

Over the last couple of years I have had some digestive issues, but it is only recently that I've started to narrow down the list of things that may be causing these issues.  As a result, I have begun a quest to find recipes that allow me to enjoy foods I love, but just using alternative ingredients to make them. 

So, the first ingredient I've chosen to explore is almond flour.  Pair that with my never ending need to find recipes to utilize my always overabundance of zucchini in the summer, and I ended up finding a recipe for zucchini fries using almond flour on a blog named Wag Doll.  The first thing that always attracts me to a recipe is the picture of the item, and her pictures of the zucchini fries looked delicious.  The use of almond flour in the recipe intrigued me, so I knew I wanted to give this recipe a try.  My son played a roll in this decision as well since he asked me the other day why we have to eat the same vegetables all the should have seen his face when I told him I was making these to have with dinner!  Ha ha ☺

These turned out beautifully!  I didn't tell my family about using the almond flour, and really there was no need to because you definitely can not tell it was used.  These were nice and crunchy, just as I had hoped.  You can flavor the flour mixture with your favorite spices, so it's easy to tailor the recipe to suite your tastes.  Even my son said "Actually, these aren't bad" as he ate his dinner.  In my book, that in itself makes this recipe a winner!  Now I am excited to use almond flour in some of my other dishes....

Zucchini Fries (adapted from

2 eggs, beaten
3 smallish sized zucchinis 
3/4 cup almond flour
3/4 cup grated Parmesan cheese
1/4 tsp pepper
1/4 tsp salt
1/4 tsp paprika
1/4 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder

Preheat oven to 400 and spray 2 cookie sheets generously with cooking spray.  Slice the zucchini into fry-like wedges.  Mix the almond flour, Parmesan cheese and all the spices together in a shallow dish.  Beat the eggs in another dish.  Dip each piece of zucchini into the egg and then into the flour mixture, making sure to coat them completely.  Lay them onto the cookie sheets and bake for about 25-30 minutes, or until golden brown and crisp.  Serves 4.