Baked Zucchini Fries with Curry Aioli
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon dried rosemary
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- 2 large eggs beaten
- 1/2 cup cassava flour
- 2 tablespoons chopped fresh parsley leaves
- kosher salt and black pepper to taste
- 1 cup gluten free breadcrumbs
- 1 teaspoon seasoning of your choice (i used primal palate's a
- 5 zucchini, quartered lengthwise
- 1/2 cup homemade paleo mayonnaise
- Carbohydrate 1.48403375 g
- Cholesterol 528.75 mg
- Fat 12.53962375 g
- Fiber 0.304099997282028 g
- Protein 15.84123125 g
- Saturated Fat 3.907631 g
- Serving Size 1 1 -6 (128g)
- Sodium 176.37775 mg
- Sugar 1.17993375271797 g
- Trans Fat 2.10769275 g
- Calories 182 calories
Preheat the oven to 425 degrees Fahrenheit. Lightly coat a cooling rack with nonstick spray (I used coconut oil spray) and place on a baking sheet; set aside.In a large bowl, combine bread crumbs, seasoning and parsley leaves. Season with salt and pepper, to taste. Set aside.Working in small batches, dredge zucchini in cassava flour, immerse into the egg mixture and finally dredge in breadcrumb mixture, pressing firmly to coat.Place the zucchini onto prepared baking sheet. Place into the oven and bake for 25-30 minutes, or until golden brown and crisp. Depending on your oven, you may need to set it to a high broil the last few minutes of cooking time to get that browning effect.While the zucchinis are baking, prepare the curry aioli.First, prepare the mayonnaise base.Stir in the cayenne, curry and dried rosemary.Dip the zucchini fries into the curry aioli. You are welcome!
