Paleo Fried Zucchini Recipe with Cool Dill Dip

• Produce

  • 1 tsp Dill, dried
  • 1/4 tsp Garlic powder
  • 1 tbsp Parsley, dried

• Refrigerated

  • 2 tbsp Almond milk
  • 1 Egg

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Pinch Black pepper, ground
  • 3 tbsp Coconut flour
  • 1 tsp Paprika
  • 1/8 tsp Salt
  • 1 Sea salt

• Oils & Vinegars

  • 1 Coconut oil

• Dairy

  • 1/2 cup Coconut milk cream

• Other

  • 2 Medium-length (and thick zucchini squash

Found on paleonewbie.com

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

Directions

• Blend all dip ingredients in a bullet blender or similar mixer
• If its 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!