Fried Zucchini with Cool Dill Dip
Ingredients
- 2 medium-length (and thick) zucchini squash
- 3 tbs coconut flour
- 1 tsp paprika
- 2 tbs almond milk
- 1 egg
- Sea salt to taste
- Coconut oil (for frying)
- 1/2 cup of coconut milk cream (the thick part at the top of the can that forms when full-fat coconut milk is refrigerated)
- 2 tsp lemon juice
- 1 tbs dried parsley
- 1 tsp dried dill
- 1/4 tsp garlic powder
- 1/8 tsp salt
- Pinch of ground black pepper
Instructions
- Blend all dip ingredients in a bullet blender or similar mixer
- If it's too thick, add a little coconut water from the coconut milk
- Refrigerate until ready to serve
- Whisk egg and almond milk together in a small bowl. Set aside
- Place coconut flour and paprika in a large Ziplock-type plastic bag. Shake to mix and set aside
- Heat a layer of coconut oil about 1/2-inch deep in a heavy skillet – set to medium low to medium heat
- Cut zucchini into 1/4-inch round slices
- Add zucchini slices to plastic bag and shake to coat with dry mixture
- Remove slices from bag and lightly tap each to remove loose seasonings
- Next dip each slice into the egg and almond milk mixture
- Very carefully place the seasoned and dipped zucchini slices into the hot coconut oil
- Cook about one minute on each side, or until golden
- Remove from skillet and place on a paper towel-lined plate to absorb excess oil
- Sprinkle with sea salt to taste
- Serve with the dill dip and enjoy!
Tags:
- Recipes [3]
- Appetizers [4]
- Buffet Ideas [5]
- Dairy Free [6]
- Gluten Free [7]
- Paleo [8]
- Potluck [9]
- Sauces and Marinades [10]
- Sides and Salads [11]
- Vegetarian [12]
- Kiddos [13]
- Family [14]
- Babysit [15]
- Camping Recipes [16]
- Date Night [17]
- Family Fun Night [18]
- Holidays [19]
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