Using an immersion blender, food processor, or blender combine mayo, chives, garlic, salt, onion powder, onion granules, garlic powder, chili powder, cilantro, jalapeƱo, 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 over 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