1 large zucchini
2 eggs whisked
2 cups almond flour
As much garlic as you want
A little coconut oil for greasing the pan
Slice the zucchini into fry shapes, dip them into the eggs and then let the extra egg drop off. Roll them around in the almond flour and garlic and place on a coconut-oil-greased-cookie sheet. Bake at 400 degrees for about 30-45 minutes, until crispy.
Dip:
1 cup of paleo mayo
1 tbsp of crushed garlic
1 tbsp coconut milk
1 tbsp lemon juice
1 tbsp chives
1 tsp dill
Salt to taste
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