These fries are EVERYTHING! When my husband and I started eating healthier, a hard thing to cut out was french fries. These are gluten free and guilt free! AND they are still “fried”. I think the best part about these is the pistachios. Nuts have become my new favorite thing to add to savory dishes. They are just easy to incorporate and they give amazing flavor! This dish is great as a side dish or even an appetizer. It’s great with different sauces like ranch, ketchup, spicy mayo, or even my Green Dream Dipping Sauce. I hope you love it!
Equipment you will need for this recipe:
- Frying Pan
- Two small bowls
- Food Processor
Ingredients for this recipe:
- Avocado oil
- Shelled pistachios
- Arrowroot starch (or flour-it is the same thing)
How to make the pistachio encrusted zucchini fries:
First you will need to put a medium frying pan over medium high heat and heat your avocado oil. While your avocado oil is heating up, cut your zucchini into large julienne style cuts. This looks like larger match-sticks, like shown in the picture below.
Then, in a food processor, add pistachios, arrowroot starch, salt, and pepper. Combine on high for 30 seconds. It should be a gritty powder once done combining. Put this mixture in a small bowl. In another small bowl, add eggs and whisk them together. Once your oil is hot, dip each zucchini stick into the egg mixture, then the pistachio mixture. Then, put the zucchini in the hot oil and cook for 2-3 minutes, using your tongs to turn every 30-45 seconds to get all sides a nice golden brown tone. Once they are finished cooking put them on a paper towel lined plate. Serve within 20 minutes after cooking (if you want them nice and warm). I typically serve these with either ranch or my Green Dream Dipping Sauce, OR BOTH! YUM!
How to store & reheat your pistachio encrusted zucchini fries:
Now, while I do recommend eating these hot, I do understand that it’s not always the easiest thing to do! Especially if you’re taking these to a party. My best recommendation for this situation is to fry them ahead of time and allow them to cool completely at room temperature. You can store them in an airtight container in the refrigerator for up to 3 days. When you are read to eat them, take them out of the refrigerator and spread them out evenly on a cookie sheet and reheat them in a 400º oven for 10 minutes, then turn the oven on broil (make sure you watch closely) and continue cooking for 3-5 minutes until crispy. Serve immediately. This way does add in an extra step, but it’s great for planning ahead!