Serves 4
Ingredients
-
- 1 Cup The Whole Smiths homemade mayo
- 1 Tablespoon chives
- 1 Clove garlic
- 1/2 Teaspoon salt
- 1/4 Teaspoon onion powder
- 1/4 Teaspoon onion granules
- 1/4 Teaspoon garlic powder
- 1/4 Teaspoon chili powder
- 1/4 Cup cilantro
- 1/2 Jalapeno deseeded
- Dash of red pepper flakes (more for additional heat)
- 3 Tablespoon almond milk
- 2 Large zucchinis cut into spears
- 1/2 Cup almond flour
- 2 Tablespoon tapioca flour
- 1/4 Teaspoon dry mustard powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 1/4 Teaspoon chili powder
- 1 Egg beaten
- Thrive® Culinary Algae Oil
- Salt to taste
Preparation
- Using an immersion blender, food processor, or blender combine mayo, chives, garlic, salt, onion powder, onion granules, garlic powder, chili powder, cilantro, jalapeño, red pepper, and almond milk.
- Pulse to combine to form zesty ranch dressing.
- Meanwhile combine almond and tapioca flours, dry mustard, salt, pepper and chili powder and combine.
- In a large dutch oven or frying pan add algae oil until there is about an inch of it in the pan.
- Heat on medium high heat to about 350* (you can use a thermometer to gauge).
- Meanwhile dip one zucchini spear into beaten egg, let excess drip off.
- Then add egg covered zucchini to flour and toss to coat.
- Once oil is hot, add coated zucchinis, careful not to crowd pan and fry one each side 2-3 minutes.
- Continue this process for remaining zucchini spears.
- Once cooked, remove and place on paper towel to drain.
- Salt to taste and serve with ranch.
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