3 large zucchini, halved and then sliced into ½ inch thick strips or whatever size fries you want
2 eggs beaten
2 cups of almond flour
1 cup of Parmesan cheese
1 tbsp Creole Seasoning
1 cup of grapeseed oil or coconut oil
Heat grapeseed or coconut oil in frying pan on just below medium heat.
Beat eggs in a mixing bowl. In a separate bowl, mix almond flour, Parmesan cheese and Creole seasoning. Dip zucchini slices in eggs to create a thin coat and then use thongs or a fork to transfer the egg-coated zucchini into the almond flour mix and dredge each slice in the mix.
Transfer zucchini fries into heated pan and cook until golden brown on each side. Transfer to a plate and serve with Sriracha Aioli (I make mine by combining sriracha, mayo, olive oil and garlic powder) or your favorite dipping sauce.