Sunday, January 20, 2013

"Fried" Zucchini and Sweet Onion Dip


Every once in awhile we all crave greasy bar food! These "breaded" zucchini strips are just the thing to make you feel like you are getting a non-Paleo treat! Make sure to bake them until they are crispy and serve immediately or you will risk them getting soggy.

Blooming Zucchini Fries with Sweet Onion Dip


Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients: 

2 zucchinis
1 egg
1 tablespoon water
1 teaspoon coconut flour
¼ cup blanched almond flour
¼ cup pork rinds, crushed
¼ teaspoon red pepper
nonstick cooking spray (Coconut Oil Preferred)



Dip
½ sweet onion
½ tablespoon ghee
1 tablespoon apple cider vinegar
1 ½ tablespoons spicy mustard
2 tablespoons Paleo mayo
2 tablespoons water
1 tablespoon honey

1. Preheat the oven to 425 degrees. Cut both ends off the zucchini. Cut the zucchini into 1/4” strips, and then into fries. Cut them in half lengthwise once. Put them in a bag and toss them with the coconut flour. In a small dish, scramble the egg with the water. In another separate small plate, combine the blanched almond flour, pork rind crumbs (pulse plain pork rinds in a food processor to create crumbs) and red pepper.


2. Cover a baking sheet in foil and coat it with nonstick cooking spray. Dredge each zucchini strip in egg, and then the crumb mixture. Place them evenly spaced on the baking sheet. Bake 15 minutes, flip, and bake an additional 5-10 minutes or until crispy and golden brown. Remember to serve immediately!


3. While the zucchini bakes, peel and slice the half onion. In a medium frying pan, melt the ghee and add in the onion. Sauté the onion for 5-10 minutes or until it is browned and caramelized. Add the onion, apple cider vinegar, mustard, Paleo mayonnaise, honey, and water to a blender. Blend on high until almost completely smooth. Serve with hot zucchini.


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