Sometimes, you just get a craving for some fried food…
This version of deep-fried zucchini (my favorite french-fry substitute) is gluten-free and fried in Avocado Oil, so you can feel good about eating it!
There have been two giant zucchini in my kitchen just begging to be used in a dish.
My intentions were for soup, or curry. But, after a night out, I needed something rich–not light.
Thus, deep-fried zucchini.
Fortunately, I had a bottle of avocado oil I needed to crack open, and plenty of hungry friends to help mitigate my deep-fried binge.
Avocado oil is an extremely stable oil, and can be heated to high temperatures without producing carcinogens or other disease-causing toxins–making this your best choice when you just have to indulge in a deep-fried treat.
For the Zucchini:
1 Large Zucchini
1-1/2 c. Tapioca Flour (same as tapioca starch)
1/4 c. Organic Corn Starch
Salt, Pepper, Cayenne pepper to taste
Avocado or Coconut Oil
1 oz. shredded or grated Cheese (goat or sheep is always a better choice!)
For the Spicy-Aioli Dipping Sauce:
1/4 c. Vegan Mayo Alternative (I like this brand)
1 tsp. Hot sauce (I went for the splurge and used Sriracha)
2 med. Cloves Garlic, minced
- In a large wok or skillet, pour in about 2 inches of Avocado oil, and turn the heat to med. high.
- In a small bowl, stir together all ingredients for aioli. Set aside.
- Chop the zucchini in half. Slice into medallions about 3/4in. thick.
- In a paper bag, place 1/2 c. Tapioca starch, and a pinch of salt and pepper.
- Toss medallions into bag and gently shake until all surfaces of zucchini are lightly coated.
- Whisk three eggs together in a pie pan.
- In a second shallow dish add the remaining tapioca flour, corn starch, and a pinch of salt and pepper. This will be your coating.
- Check to see that your avocado oil is hot. You can test this by dropping a bit of flour into the oil–if it sizzles loudly and quickly it’s hot enough. If not, you may need to turn up the heat on the burner.
- Dump a few pieces of zucchini into the pan with the whisked eggs and make sure the pieces are covered with egg on all sides.
- Move zucchini to dish with the coating mixture and toss to cover thoroughly in flour.
- Gently shake off any excess–but not too much, this is the most delicious part!
- Toss into hot oil and watch closely. The zucchini should fry very quickly, and you want the squash to retain some of its firmness. It’s about one minute or less, usually.
- Remove finished zucchini from oil and place onto a plate lined with paper towels, paper bags, or even newspaper.
- Sprinkle salt, pepper, cayenne pepper, and a little bit of cheese on top and repeat the process with more zucchini.
Wait for them to cool and dip in the spicy aioli.
Mmmmmm…. Clear-conscience comfort food!