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.
- 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
- Preheat the oven to 415 F and line a large baking sheet with parchment paper.
- Prepare the pork panko coating by combining the panko, garlic and onion powder, and pepper. Set aside.
- Slice the zucchini into fries and set aside.
- Prepare a station with the zucchini fries, and the arrowroot, coconut milk and pork panko in separate bowls.
- 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 in the preheated oven for 25-30 minutes, carefully flipping the fries halfway.
- 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.
The pork panko is already salted, so salt to your own taste if desired! I find that I don’t need extra salt.
- Category: Main Dishes
- Method: Baked
- Serving Size: 1 serving
- Calories: 458
- Fat: 23.9g
- Carbohydrates: 23.3g
- Fiber: 1.4g
- Protein: 36.4g