Garlic & Parmesan Keto Fried Zucchini


Step 1Slice 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.
Note: it's best if you use whole piece of parmesan and grate it. Ready-made grated parmesan if often too dry and fine.

Step 2Heat 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. If you have leftover parmesan cheese, you can dip it for a second cheese coating.

Step 3Drain 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.