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These paleo zucchini fries are made with a pork panko coating and are egg-free and AIP-friendly! They’re baked in the oven and perfect for dipping in your favorite sauce.

Pork Panko Zucchini Fries

Paleo Zucchini Fries

There’s nothing like fresh zucchini in the summer! Adding a crispy coating to make fries makes the ultimate crunchy veggie fry! Zucchini fries are usually made with egg, flour, panko bread crumbs, seasonings, and many are made with cheese as well. It can be hard to find a good recipe if you’re avoiding grains and eggs!

This version is made with pork panko instead of bread crumbs and no eggs! It’s paleo, AIP, and dairy-free.

The Ingredients for Paleo Zucchini Fries

  • Zucchini. I like to use large zucchini for this recipe!
  • Coconut milk. This is essentially the egg substitute in the recipe. You’ll want to use canned coconut milk. My favorite brand is Native Forest. 
  • Arrowroot starch. 
  • Pork panko. Pork panko is basically panko breadcrumbs made from pork rather than a grain! It’s the perfect grain-free and low-carb solution for breadcrumbs, and it’s way more flavorful. Thank you to Bacon’s Heir for sending me some to try out! I’ve been loving cooking with it.

How to make Paleo Zucchini Fries

  • Prep the pork panko coating. 
  • Slice the zucchini into fries.
  • Prepare a station with the zucchini fries, and the arrowroot, coconut milk and pork panko in separate bowls. 
  • Dip the fries. With one hand, dip a zucchini fry in the arrowroot starch and rotate to coat. Next, submerge it in the coconut milk with your other hand and allow the excess milk to drip off. Finally, coat it in the panko mixture using the same hand used for the arrowroot starch (using a wet/dry hand keeps the dry mixtures from getting too wet). Place on the baking sheet and repeat with all of the zucchini.
  • Bake: Bake in the preheated oven for 25-30 minutes, carefully flipping the fries halfway.

Zucchini fries with pork panko and marinara sauce

What do you serve the zucchini fries with?

  • Ranch dressing
  • Garlic aioli
  • Marinara sauce (or nomato sauce for AIP)

Can you use other milk instead of coconut?

I find that full-fat coconut milk works best, but you can try almond milk if tolerated!

Can you use tapioca or cassava instead of arrowroot starch?

Tapioca starch would work for sure, but I’m not sure cassava would work quite the same.

One pork panko zucchini fry

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Paleo Zucchini Fries (AIP, Made with Pork Panko and No Eggs!)

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free
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Description

These paleo zucchini fries are made with a pork panko coating and are egg-free and AIP-friendly! They’re baked in the oven and perfect for dipping in your favorite sauce.

Ingredients

Units Scale
  • 1 cup pork panko
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper (omit for AIP)
  • Salt to taste (see notes)
  • 1 large zucchini
  • 1/2 cup coconut milk
  • 1/3 cup arrowroot starch
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 415 F and line a large baking sheet with parchment paper.
  2. Prepare the pork panko coating by combining the panko, garlic and onion powder, and pepper. Set aside.
  3. Slice the zucchini into fries and set aside.
  4. Prepare a station with the zucchini fries, and the arrowroot, coconut milk and pork panko in separate bowls.
  5. With one hand, dip a zucchini fry in the arrowroot starch and rotate to coat. Next, submerge it in the coconut milk with your other hand and allow the excess milk to drip off. Finally, coat it in the panko mixture using the same hand used for the arrowroot starch (using a wet/dry hand keeps the dry mixtures from getting too wet). Place on the baking sheet and repeat with all of the zucchini.
  6. Bake in the preheated oven for 25-30 minutes, carefully flipping the fries halfway.
  7. Allow to cool for a few minutes before carefully removing from the baking sheet. Top with parsley and serve with a dip of your choice.

Notes

The pork panko is already salted, so salt to your own taste if desired! I find that I don’t need extra salt.

  • Prep Time: 20
  • Cook Time: 30
  • Category: Main Dishes
  • Method: Baked

Nutrition

  • Serving Size: 1 serving
  • Calories: 458
  • Fat: 23.9g
  • Carbohydrates: 23.3g
  • Fiber: 1.4g
  • Protein: 36.4g