Zucchini Fries

Yields: 2

Pork Version

Ingredients:

• 1 cup Pork Rinds crumble 

• 1/2 cup freshly grated Parmesan cheese

• 1 teaspoon Italian seasoning

• salt and pepper, to taste

• 2 medium zucchini

• 1/2 cup Lupin flour 

• 2 large eggs, beaten

Almond Flour Version

Ingredients:

• 2 medium zucchini

• 1 large egg beaten

• ½ cup almond flour 

• ½ cup parmesan cheese grated

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• Pinch of salt and pepper

Buttermilk Ranch

Ingredients:

• 1/2 cup sour cream

• 1/2 cup cashew milk or almond milk

• ½ tablespoon vinegar or lemon juice 

• 1/4 cup mayonnaise

• 2 teaspoon minced garlic 

• ⅛ teaspoon salt

• 1/4 teaspoon pepper

• 1 teaspoons dill

• 1 teaspoon parsley 

• 2 teaspoons fresh lemon juice

• Few dashes Tabasco sauce

Directions:

1. Make ranch first. 

2. In a small bowl add milk and vinegar. Let it sit for 5 to 10 minutes. 

3. After 10 minutes add all remaining ingredients, mix well.  Adjust to taste 

4. Place plastic wrap and place in the fridge . 
   

Pork Version:

1. Preheat the oven to 425 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

2. In a large bowl, combine pork crumbs , Parmesan and Italian seasoning; season with salt and pepper, to taste. Set aside.

3. Working in batches, dredge zucchini in Lupin, dip into eggs, then dredge in Pork mixture, pressing to coat.

4. Place zucchini onto the prepared baking sheet. Place into the oven and bake for 20-22 minutes, or until golden brown and crisp.

Almond Flour Version

1. Cut the zucchini in half and into sticks about 1/2 inch thick and 3-4 inches long. 

2. In a shallow bowl, combine the almond flour, grated parmesan, Italian and a pinch of salt and pepper. Mix to combine. 

3. Dredge zucchini in egg and then in the almond flour mixture and place on a plate or baking sheet. 

4. Generously spray zucchini with cooking spray for extra crisp. Optional 

5. Working in batches, place the zucchini fries in a single layer in the air fryer. and Cook for 10 minutes at 425, or until crispy. Or oil.

Nutrition:

Nutrition per serving (pork version):

• 1g Net Carbs 

• 2g Fiber 

• 3g Total Carbs 

• 12g Protein 

• 8g Fat 

• 122 Calories
  

Nutrition per serving (almond flour version):

• 2g Net Calories 

• 3g Fiber 

• 5g Total

• 9g Protein 

• 9g Fat 

• 125 Calories
  
  

Nutrition per serving (ranch - 12 servings):

• 0g Net Carbs 

• 0g Fiber 

• 0g Total Carbs 

• 0g Protein 

• 4g Fat 

• 43 Calories 

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