Zucchini Paleo Fries with Sriracha Mayo

0.0/5 rating (0 votes)
Zucchini Paleo Fries with Sriracha Mayo

OMG - Don't you just love Paleo recipes....  



  • 2 large zucchini
  • 2 teaspoons sea salt, divided
  • 4 cups water
  • 2 1/2 cups tapioca flour
  • 1/2 cup almond meal
  • 2 teaspoons Italian seasoning


  1. Shred zucchini and wrap in a white paper towel and squeeze out liquid. Place zucchini in a colander and sprinkle with 1 teaspoon of sea salt and let sit for 15 minutes.  

  2. In a large saucepan add 4 cups of water.  Bring to a high simmer then add in tapioca flour slowly by whisking also add in almond meal and combine well. Continue mixing until you have a thick pancake type batter. 

  3. Add zucchini in mixture, remaining salt, and Italian seasoning.  Combine well.

  4. Take a baking sheet and line with parchment paper.  Add the mixture on the prepared pan and spread into an even layer.  Place in the refrigerator for 1 hour.  

  5. Heat palm shortening or coconut oil over medium-high heat.  Use a candy thermometer and bring to 375 degrees.   Cut the set batter into fries.  Place in the pan (in batches) and let cook for about 5-7 minutes flipping once.  Do not overcrowd the pan or you will end up steaming them and turning into a mess!  Please on a paper towel lined plate.

  6. To make your Sriracha Mayo either use my homemade recipe ---> here or take about 4 tablespoons of your favorite mayonnaise to a bowl.  Add in 1-2 or more teaspoons or sriracha and stir well.  Dip those yummy fries and enjoy.  

Leave a comment

You are commenting as guest.