1 large Zucchini
1/2 cup Almond Flour
1/2 cup Grated Parmesan
2 tbs Tapioca Flour
1 tsp Smoked Paprika
1/2 tsp Garlic Powder
Salt and pepper to taste
Garlic Chive Mayonnaise
1/2 cup Mayonnaise
2 Garlic Cloves…minced
1/2 tbs Chives…chopped
1/2 tbs Parsley…chopped
Salt and Pepper to taste
Line a cookie sheet with parchment paper.
Cut zucchini into fries…about 1/2 inch thick, 4 inches long, and place into deep bowl. Cover zucchini evenly with tapioca flour, salt and pepper and let sit 5-10 minutes.
While the zucchini is sitting, mix almond flour, Parmesan, paprika and garlic powder in a shallow dish.
Add eggs to bowl with zucchini and mix well making sure to evenly coat the zucchini.
In small batches, roll the fries around in the almond flour mixture until evenly coated, and place onto cookie sheet.
Bake for 10 minutes, flip, and bake for an additional 10 minutes or until fries are golden and crispy.
While fries are baking…combine all mayonnaise ingredients to a bowl and mix well. I used my immersion blender.
Serve fries immediately so you can enjoy them hot and crispy!