Paleo Fried Zucchini with Cool Dill Dip Recipe
Simple paleo and gluten-free recipe for pan-fried zucchini slices with a crispy coating and a refreshing dill dip.
Ingredients
Fried Zucchini Ingredients
- 2 zucchini squash; thicker ones are better
- 3 tbs coconut flour
- 1 tsp paprika
- 2 tbs almond milk
- 1 egg
- sea salt to taste
- coconut oil for frying
Cool Dill Dip Ingredients
- 1/2 cup coconut milk cream* *(that's 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
- 1 Pinch ground black pepper
Instructions
Cool Dill Dip 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
Fried Zucchini Instructions
- 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!