I love local organic zucchini, and 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 zucchini (and yellow summer squash) to avoid GMOs.