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Paleo Fried Zucchini with Cool Dill Dip Recipe
by Trina
Simple paleo and gluten-free recipe for pan-fried zucchini slices with a crispy coating and a refreshing dill dip.
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Course
Appetizer
Cuisine
American
Servings
4
servings
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!
Keyword
zucchini, dill, dip, appetizer, snack, finger food, fried