Wednesday, 18 September 2013

Crispy Zucchini fries with Bloomin' Onion Dipping Sauce

Here is a delicious recipe to use up those leftover zucchini from the garden. the dipping sauce was AMAZING!!!

Here is a link to the original recipe. To the sauce, I did add 2 tsp of horseradish as after tasting it, I felt it needed it.


For the Zucchini Fries:

  • 2 medium sized zucchini
  • 2 eggs
  • ⅓ cup coconut flour
  • ⅓ cup arrowroot flour/powder
  • 3 tablespoons Parmesan or Romano cheese (omit for a dairy free)
  • 1½ 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:

  • ½ onion, sliced
  • ½ 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
  • ½ cup mayonnaise (or sour cream or Greek yogurt)
  • 2 tsp horseradish (my addition)


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 (and horseradish if using).

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