Sunday 3/15

Paleo Fried Zucchini Recipe with Cool Dill Dip

Fried Zucchini 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

Cool Dill Dip Ingredients:
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

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!