Cut zucchini into matchsticks about 1/4 inch thick, dry well on paper towel
Scramble eggs in one bowl
In a separate bowl combine the almond flour with salt and pepper. If you aren't gluten free and you want a crunchier zucchini fry use panko bread crumbs instead.
Dredge zucchini in egg mixture then almond flour mixture until well coated on all sides. Continue with all zucchini. Depending on the size of your zucchini you may have to continue add more almond flour to your bowl.
AIR FRYER INSTRUCTIONS: Cook at 400 for 10 minutes tossing 1-2 times during cooking. You will need to spray the zucchini fries with avocado, coconut, or olive oil prior to cooking.
OVEN INSTRUCTIONS: Place on cookie sheet that has been rubbed with olive oil and bake in 450 oven for 15 minutes, flip over and bake for additional 10-15 minutes until brown and crispy.
Scoop flesh of avocado into blender or food processor. Add all additional ingredients and blend until smooth. Add water until you reach desired consistency. (should be smooth, thin, and dip-able)
You will achieve a crispier result with breadcrumbs
Nutrition data is for 1/4 of the recipe assuming you will consume 1/4 of the dip as well.
DIETARY MODIFICATIONS FOR AIR FRYER ZUCCHINI FRIES:
This recipe is vegetarian, gluten-free, and paleo/vegan/ keto modifiable
Keto/ Paleo– Replace the breadcrumbs with almond flour
Vegan - Replace the eggs with vegan mayo (Primal Kitchen and Vegenaise are my preferred brands) (2 tbsp vegan mayo + 2 tbsp water whisked together)
Low Fodmap – Low fodmap friendly, with almond flour