Easy Fried Zucchini Recipe made with keto-friendly almond flour and parmesan, a delicious Low Carb Zucchini option that is cut in slices and pan fried. The delicious crust of Parmesan Cheese and Almond Flour gives the right amount of crunch in this zucchini round. Dip with great tasting low carb dips like Cucumber Dip.
In a small bowl, add water and eggs together and beat well. Set aside.
In another small bowl, add almond flour and grated Parmesan cheese and mix well.
Preheat a large skillet (cast iron pan as shown) with a 1/3cup coconut oil on medium high heat. If your pan is larger, you may need to add extra oil. The oil should be deep enough that the slices do not sit on the bottom of the pan directly and need a little oil under them. This helps with sticking.
Slice zucchini squash into 1/4" slices.
Dip zucchini slices into egg and then flour mixture, coating both sides. Shake off any excess.
Using tongs, place round in hot oil and cook for 2-3 minutes on each side until browned. USE A METAL SPATULA to flip zucchini over, which helps prevent the flour and parmesan from sticking to the pan and unsticking from the zucchini.
Drain on paper towels and season with salt. Serve with ranch dip.
A small zucchini cuts down to about 23 slices, so decide how many zucchini you need from that.
You may need to add more almond flour and grated Parmesan depending on the size of the zucchini or how many batches you want to cook. Just mix up a new batch of flour/parmesan as needed.
As noted, using a narrow metal spatula to flip the fried zucchini helps keep the fried portions onto the zucchini. It's a slippery vegetable, so if you use tongs, the fried may slide.