Gluten Free Zucchini Fries

gluten free zucchini fries

Vegan, Gluten Free

Makes 4-6 servings
Prep Time: 40 minutes total

I like these gluten free zucchini fries because they are lighter than potato fries, but still provide the hand-held yumminess of a finger food. The breadcrumbs I use in this recipe are actually gluten free panko flakes. And, since they are a bit textured, I give them a couple of swirls in the NutriBullet to break them down a bit and make them a little more crumby. Just a couple of swirls does the trick. I don’t blend them for longer as to retain some of the texture the panko provides. And, since these zucchini fries are vegan, there is no egg in this recipe. The zucchini fry production line consists of almond flour, almond milk, and slightly broken down panko. Aside from a little seasoning, that is it. Simple, guilt free and delicious.

I never realized how versatile a zucchini is until I started to eat plant based. Gluten Free Zucchini Fries are one of just a myriad of ways to enjoy the subtle taste of a zucchini. More recently, I started to make noodles out of zucchini as well. Check out my recipe for Zucchini Noodle Pad Thai. Spiralizing zucchini is a fantastic option, especially if you are trying to cut down on carbohydrates.

These Gluten Free Zucchini Fries are easy to make and are loaded with all of the nutrition a zucchini has to offer. They are low in calories and high in nutrition. This article outlines some of the nutritional benefit you receive when you enjoy any of the many varied ways of eating zucchini.

Ingredients Needed for Gluten Free Zucchini Fries

ingredients for gluten free zucchini fries
  • 2-3 small zucchini, sliced into the shape of french fries
  • 2 TBS almond flour
  • 1/4 tsp sea salt
  • Black pepper to taste
  • 1/4 tsp garlic powder
  • 1/2 cup almond milk (or non-dairy milk of preference)
  • 1 cup gluten free panko (or gluten free breadcrumbs of preference)

How to Prepare Gluten Free Zucchini Fries

  • Preheat oven to 420 degrees
  • Line a baking sheet with parchment paper
  • Put your almond flour into a small bowl
  • Add the salt, pepper and garlic powder to the almond flour and toss to combine
  • Put your almond milk into a small bowl next to the almond flour mixture
  • Using a NutraBullet or coffee grinder, give the panko a couple of quick swirls to break it down a little bit, still leaving some of the texture of the panko
  • Put the broken-down panko into a third small bowl next to the almond milk bowl
  • Take the fry-cut zucchini pieces and one by one dip them first in the almond flour mixture, then in the almond milk and lastly into the panko to coat
  • Do this with all of the zucchini fries
  • As you go along, place the coated zucchini on the lined baking sheet leaving a little bit of space in between each fry
  • Place in the 420 degree heated oven and bake for about 20 minutes, turning each zucchini fry when about half way done baking
  • Take out of oven and serve immediately

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