1 cup Coconut flour
2 cups bread crumbs
2 cups coconut milk
Seasonings: Garlic powder, Onion powder, Dry sweet basil, Dry oregano, Cayenne pepper, Nutritional yeast, salt&pepper
1. Cut your zucchini in French fry sized pieces. Lay out on a paper towel. Sprinkle with salt. Let sit for 20 mins. It will start releasing water, which will give you a crispy zucchini fry. Pat dry after 20 mins.
2. You’ll need 3 bowls: one for the flour, one for the milk, and one for the bread crumb coating. Create your assembly line. Season every bowl. I seasoned the flour and milk with just salt&pepper but I generously seasoned my bread crumbs with all the herbs, nutritional yeast (Nooch) onion powder, garlic powder, and cayenne. It was almost an even ratio.
3. Line a baking dish with aluminum foil and spray all over with cooking spray. Preheat oven to 400 degrees.
4. Take just one or two zucchinis at a time. Dredge/Dip in the flour, dust off extra. Dunk in the coconut milk, coat well, drip off excess. Plop in the bread crumb mixture, coat really well. Then place on baking sheet. And repeat!