- 1 Medium Courgette (per person)
- 1 Egg
- 1/2 Cup of Almond Flour
- 1/4 Cup of Coconut Flour
- Salt & Pepper
- Coconut Oil
- Italian Herb Seasoning or Paprika (optional)
These are such a yummy alternative to your usually veg sides and also make a great dish on their own with a few nice dips! Like a hybrid between tempura and fries these will be devoured in seconds…
Read on to see how India makes something so healthy and nutritious feel so indulgent and bad! This is the perfect alternative to greasy chips.
Whisk one egg and add a dash of salt and pepper. In a separate bowl, combine the coconut flour, almond flour and herbs/paprika.
Chop the courgette into thin strips, and then cut each strip in half.
Dip each piece into the egg mixture and then coat it in the almond/coconut mixture.
Add a good chunk of coconut oil to a pan on high heat and let it heat up, then add the courgette to the pan.
Let it sizzle for about 3 minutes and then flip them so that they brown evenly. When they’re nice and crispy, transfer them to a baking sheet and bake at 220’C for about 10 minutes, flipping them half way through.
Take them out, sprinkle them with some salt and eat hot straight from the oven with your favourite sauce (they’re unreal with garlic mayo)! This recipe is Gluten Free, Dairy Free & Paleo.
These look like the perfect antidote to our french fries habit!