Garlic & Parmesan Keto Fried Zucchini

Garlic & Parmesan Keto Fried Zucchini

Ingredients

• 2 medium zucchini ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 2 large eggs
• 1 1/2 cup grated parmesan cheese ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 4 tbsp coconut flour ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 1/2 tsp paprika
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp sea salt ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 6 tbsp virgin coconut oil ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 1/2 cup yogurt ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 2 tbsp fresh dill ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 1 tbsp lemon juice ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 1/2 tsp garlic salt ((sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz))
• 1/2 tsp pepper

Instructions

1. Slice the zucchini into 1 cm (1/2 inch) rounds.
2. Arrange 3 bowls with the whisked eggs in one, the parmesan in one, and the coconut flour with spices in the other.
3. Heat the coconut oil in a non-stick skillet over medium high heat.
4. One at a time dip the zucchini into the coconut flour mixture shaking off the excess before dipping into the egg then into the parmesan then place in the skillet frying 1-2 minutes per side until golden brown.
5. Drain each piece on a paper towel lined plate.
6. Once all the zucchini has been fried mix together the ingredients for the yogurt sauce (prepared by simply mixing the ingredients for the sauce) and serve.