Keto Fried Zucchini
User Reviews
3.4
Keto Fried Zucchini
Description
This recipe begins with slicing medium zucchini (or yellow squash) into thin rounds, about a quarter inch thick. The slices are salted and left to sit, drawing out excess moisture, which helps the coating adhere better and results in a crisper texture after frying. After patting dry, the zucchini slices are dipped in an egg wash made with egg and water, then dredged in a mixture of coconut flour and powdered Parmesan cheese.
The coated zucchini are fried in hot avocado oil at a steady medium-high temperature until golden brown on each side. The Parmesan in the coating adds a savory note alongside the mild zucchini flavor, producing a tasty and crisp exterior with a tender, moist inside. The recipe is served with ranch dressing, which adds a cool, tangy contrast to the fried squash.
The salting step is optional but recommended for achieving a crunchier crust. Additional seasonings like onion or garlic powder can be added to the coating according to preference but are not required. While this recipe has not been tested for air fryer cooking, suggestions include starting at 390°F for 6-8 minutes with monitoring for doneness.
Ingredients
- 3 medium zucchini or yellow squash
- 1 tablespoon salt
- 2 large egg
- 1 tablespoon water
- 1/3 cup coconut flour
- 1/4 cup Parmesan Cheese powdered
- avocado oil for frying
- ranch dressing for serving
Instructions
- Wash and slice the zucchini into thin rounds, about 1/4 inch thick.
- Lay zucchini on a paper towel lined sheet pan and sprinkle with salt. Let set for 30 minutes to draw out the moisture. Pat dry, removing as much liquid and salt as possible.
- Heat a 1/4-1/2 inch of oil in the bottom of a large skillet over medium heat to 375 degrees.
- Beat together the egg and water in a shallow bowl.
- Stir together the coconut flour and Parmesan in a second shallow bowl.
- Coat the zucchini in the egg and then dredge in the coconut mixture to coat.
- Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.
- Drain on a paper towel lined plate. Sprinkle with salt, if desired.
- Serve with ranch dressing for dipping.
Notes
- Salting the zucchini slices before frying helps draw out moisture, resulting in a crisper crust, but can be skipped if short on time.
- Seasonings like onion powder and garlic powder can be mixed into the coconut flour and Parmesan coating to enhance flavor.
- Ranch dressing pairs well for dipping, and the Parmesan adds enough seasoning so additional salt may be unnecessary after frying.
- For air fryer use, a suggested starting point is 390°F for 6-8 minutes, though this has not been formally tested for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 1272mg | 53% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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