Zucchini and tomato are still in season which means we have to get creative as our fridges fill ip 🌈😍
Since everything fried is yummy, we decided to bread the zucchini discs in a almond/coconut flour batter, and used coconut oil to get them crispy in the pan 👏🏻
If you don’t like coconut oil you can use another Heat stable ancestral fat like lard or avocado oil!
We served this with homemade tomato sauce (recipe here) but you can use any other high quality tomato marinara (no seed oils or sugar)
To make 2 servings you need:
2 zucchini 🥒
1 egg 🍳
1/2 cup almond flour 🌰
1/2 cup coconut flour 🥥
Salt, garlic and pepper 🧂🧄
Coconut oil for frying 🥥
Cut the zucchini into discs and season them with salt, pepper and garlic powder. Heat up coconut oil in a pan, about 1/3 inch deep.
Next crack and scramble an egg to create an egg wash, and in another bowl mix the almond and coconut flours with spices, dip the zucchini into the egg and then into the flour mixture.
Transfer into the warm oil and fry for 5-7 minutes on each side or until crispy ☺️