Share This

Grain-Free Zucchini Fries and Zesty Ranch Dip

Michelle Smith of

Serves 4
Dairy-free options Family Favorites Gluten-free options Vegetarian Appetizers & Snacks Buffet Party food Sides Vegetarian Dips, Sauces & Spreads Fry


    • 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


  1. 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.
  2. Pulse to combine to form zesty ranch dressing.
  3. Meanwhile combine almond and tapioca flours, dry mustard, salt, pepper and chili powder and combine.
  4. In a large dutch oven or frying pan add algae oil until there is about an inch of it in the pan.
  5. Heat on medium high heat to about 350* (you can use a thermometer to gauge).
  6. Meanwhile dip one zucchini spear into beaten egg, let excess drip off.
  7. Then add egg covered zucchini to flour and toss to coat.
  8. Once oil is hot, add coated zucchinis, careful not to crowd pan and fry one each side 2-3 minutes.
  9. Continue this process for remaining zucchini spears.
  10. Once cooked, remove and place on paper towel to drain.
  11. Salt to taste and serve with ranch.

Stay up-to-date with Thrive® Algae Oil.