Crispy Coconut Baked Zucchini Sticks with Avocado Ranch Dip - A Zest for Life
Crispy coconut-battered zucchini sticks oven-baked to perfection, served with creamy avocado ranch dip. Gluten-free and delicious!
Ingredients
- 2 medium zucchini, cleaned, cut into 1/3" batonettes
- ¾ cup coconut milk, not "lite"
- 1 teaspoon fresh ginger, peeled and grated
- ¾ teaspoon jalapeno, grated
- ¼ teaspoon sea salt
- 1 large egg white
- ¼ cup yellow corn meal, organic
- ¼ cup unsweetened coconut , finely grated
- ¼ cup all purpose gluten free flour*
- 2 tablespoons coconut palm sugar, (optional)
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