Baked Tempura Zucchini Fries from Castaway Kitchen

Baked Tempura Zucchini Fries from Castaway Kitchen

Reading Baked Tempura Zucchini Fries from Castaway Kitchen 3 minutes Next Pili Nut Golden Cauliflower Couscous from Whitney Aronoff

We thought we’d start off our blog with a recipe that reaches back to the roots of our company. Jason first discovered the pili nut while he was chasing waves and wind for kitesurfing in the Philippines. This recipe comes from another one of our favorite kitesurfing destinations, and one of the many places Jason once called home: Kailua Beach on Oahu, near the home base of Cristina Maria Curp’s Castaway Kitchen.

 Castaway Kitchen specializes in Keto and Paleo recipes, perfectly matching the features of our wild sprouted pili nuts. All of her recipes are designed to complement a healthy diet, and happen to be delicious as well. You can check out some more of her amazing work at The Castaway KitchenWe’re thrilled that Cristina decided to use our pili nuts in one of her recipes.

 Cristina recently posted this recipe for Baked Tempura Zucchini Fries (strips of zucchini coated in crushed pili nuts) that is both Keto and Paleo friendly. We recreated it ourselves a few days ago and thought that it was a delicious and original way to use pili nuts with dinner. You can find this recipe on Cristina's page at

Hunter Gatherer Pili Nut Zucchini Fries


  • 1.5 cups Hunter Gatherer Pili Nuts
  • 2 medium zucchini, fresh and firm
  • 1 large egg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 1 tbsp melted coconut oil
  • 400F 20 min + 5


  • Pre-heat oven to 400F. In a food processor or blender grind up the pili nuts to a coarse crumble.
  • Cut your zucchini into fries, no thicker than 1/4 inch. In a large bowl whisk together the egg, rice vinegar and fish sauce.
  • Toss the zucchini fries in the egg mix until well coated. Then add in the pili nut crumble. Then the coconut oil. Toss to combine. The crumble will begin to stick to the zucchini a little.
  • Place your fries, one at a time, lined up on a sheet pan. Then scoop up whatever pili nut crumbles are left in the bowl, with your fingers and distribute it evenly among the fries. Combine the salt, pepper and ginger in a small bowl, sprinkle it all over your fries.
  • Place the sheet pan in the oven, middle rack. Bake for 20-25 minutes.

Remove from the oven, use a spatula to scrape the fries off of the sheet pan. DEVOUR!I

Wild Sprouted Pili Nuts Zucchini FriesOriginal Pili Nuts Zucchini Fries

Thanks so much to Cristina for using our pili nuts in this recipe! We hope you all enjoy these fries as much as we do. If you’re interested in more healthy recipes, check out Cristina’s website at The Castaway Kitchen and @thecastawaykitchen on instagram.


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