Paleo Fried Zucchini

Paleo Fried Zucchini
  • Sumo

I seriously earned myself some “good wife points” when I cooked these up for my husband. I really don’t tolerate eggs, so these were off the menu for me. I did, however, sneak one or two to see how they turned out and I wanted to eat them all and suffer the egg consequences…but I didn’t. Fried zucchini is a total warm and fuzzy memory food for me. My grandma used to make them for me every time I visited.

You could eat these as is, or you could make a little dip to go with them. I whipped up a quick dip using about 1/4 cup homemade kefir, 1 Tablespoon pickle juice, salt, garlic and chopped dill. The dip was super delicious and I ate it on steak and broccoli while my husband had it on his zucchini 🙂


Paleo Fried Zucchini

Paleo Fried Zucchini


  • 1 medium large zucchini, diced into 1/4 inch rounds
  • 2 Tablespoons coconut flour
  • 1 Tablespoon arrowroot powder
  • 1 Tablespoon paprika
  • 1/2 teaspoon salt
  • 1 egg
  • 2 Tablespoons coconut milk
  • 2 heaping tablespoons ghee for frying


  1. Put the coconut flour, arrowroot powder, salt and paprika into a large ziplock bag and give it a good shake to combine.
  2. Now toss in the diced zucchini and shake the bag again to coat all the zucchini rounds.
  3. With a fork, whisk together the egg and the coconut milk in a shallow bowl.
  4. Heat the ghee (or coconut oil or other oil of your choice) in a large frying pan over medium high heat.
  5. Dip each flour coated zucchini round into the egg/milk mixture and place in the frying pan.
  6. Fry for 2 minutes or so before flipping. If the coating sticks to the pan instead of the zucchini, you flipped too soon.
  7. Remove from the pan to drain on paper towels.

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