Garlic & Parmesan Keto Fried Zucchini
Calories 300kcal
Ingredients
- 2 medium zucchini (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
- 2 large eggs
- 1 1/2 cups grated parmesan cheese (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
- 4 tablespoons coconut flour (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
- 6 tablespoons 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 tablespoons fresh dill (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
- 1 tablespoon lemon juice (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
- 1/2 teaspoon garlic salt (sliced into 1 cm, ½ inch rounds, 340 g/ 12 oz)
- 1/2 teaspoon pepper
Instructions
- Slice the zucchini into 1 cm (1/2 inch) rounds.
- Arrange 3 bowls with the whisked eggs in one, the parmesan in one, and the coconut flour with spices in the other.
- Heat the coconut oil in a non-stick skillet over medium high heat.
- 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.
- Drain each piece on a paper towel lined plate.
- 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.
Originally posted 2019-02-20 16:55:18.
