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