Baked Zucchini Fries with Bloomin’ Onion Dipping Sauce (Grain Free) | Primally Inspired

By weavincanuck

Ingredients

• For the Zucchini Fries:
• 2 medium sized zucchini
• 2 eggs
• 1/3 cup coconut flour
• 1/3 cup arrowroot flour/powder
• 3 tablespoons Parmesan or Romano cheese (omit for a dairy free)
• 1 1/2 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• sea salt and pepper, to taste
• 1-2 tablespoons coconut oil or other oil/fat of choice
• For the Bloomin’ Onion Sauce:
• 1/2 onion, sliced
• 1/2 teaspoon sea salt
• 1 tablespoon coconut oil or butter/ghee (or other fat of choice)
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure honey (optional)
• 1 teaspoon dijon mustard
• 1/2 cup mayonnaise (or sour cream or Greek yogurt)

Preparation

Step 1

Instructions

Preheat oven to 425 degrees F.

Cut the zucchini in thirds so that each “chunk” is about 3-4 inches long. Then cut each chunk into 9 fries like this:

Whisk the eggs in a bowl until well mixed.

In a separate bowl, combine the coconut flour, arrowroot flour, Parmesan or Romano, and spices.

Pour melted coconut oil (or oil/fat of choice) onto a cookie sheet

Dip the zucchini into the egg and then into the flour mixture.

Put the coated zucchini fries onto the cookie sheet.

Bake for 15 minutes. Flip. Bake 15-20 more minutes or until golden brown.

Serve with the bloomin’ onion sauce and enjoy!

For the Bloomin’ Onion Sauce:

Place the onion, salt, and oil into a skillet over medium low heat.

Cook for 20-25 minutes stirring occasionally until the onions turn golden brown and caramelize.

Blend the caramelized onions, vinegar, honey and dijon with a hand blender (or food processor) until fairly smooth.

Stir in the mayonnaise.

Enjoy!