Keto Fried Zucchini Recipe

Introduction

Keto Fried Zucchini makes a delicious, low-carb snack or side dish that’s crispy and flavorful. Using coconut flour and Parmesan cheese creates a satisfying crust without traditional breadcrumbs. Serve it with ranch dressing for a perfect keto-friendly treat.

Ingredients

• 3 medium zucchini or yellow squash
• 1 tablespoon salt
• 2 large eggs
• 1 tablespoon water
• 1/3 cup coconut flour
• 1/4 cup powdered Parmesan cheese
• Avocado oil (for frying)
• Ranch dressing (for serving)

Instructions

1. Step 1: Wash and slice the zucchini into thin rounds, about 1/4 inch thick.
2. Step 2: Lay the zucchini on a paper towel-lined sheet pan and sprinkle with salt. Let it sit for 30 minutes to draw out moisture, then pat dry thoroughly to remove as much liquid and salt as possible.
3. Step 3: Heat 1/4 to 1/2 inch of avocado oil in a large skillet over medium heat until it reaches 375°F (190°C).
4. Step 4: Beat the eggs and water together in a shallow bowl.
5. Step 5: In a separate shallow bowl, mix the coconut flour and Parmesan cheese.
6. Step 6: Dip each zucchini slice first into the egg mixture, then dredge it in the coconut flour and Parmesan mixture to coat evenly.
7. Step 7: Fry the coated zucchini in a single layer in the hot oil, avoiding crowding the pan. Cook for 1-2 minutes on each side, or until golden brown. Repeat with the remaining zucchini.
8. Step 8: Drain the fried zucchini on a paper towel-lined plate. Sprinkle with salt if desired.
9. Step 9: Serve warm with ranch dressing for dipping.

Tips & Variations

• For extra crispiness, double dip the zucchini by repeating the egg and coconut flour coating before frying.
• Swap ranch dressing for a garlic aioli or keto-friendly marinara sauce for different flavor options.
• If you prefer, you can use yellow squash instead of zucchini with equally tasty results.

Storage

Store leftover fried zucchini in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness rather than using a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the zucchini instead of frying?

Yes, you can bake the coated zucchini at 425°F (220°C) on a parchment-lined baking sheet for about 15-20 minutes, flipping halfway through, until golden and crispy.

Is coconut flour necessary for this recipe?

Coconut flour provides a low-carb, gluten-free alternative that crisps well. You can substitute with almond flour, though the texture and flavor will differ slightly.

Keto Fried Zucchini Recipe

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★★★★★

4.8 from 54 reviews

• Author: Harry
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Keto

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Description

This Keto Fried Zucchini recipe offers a crispy, low-carb alternative to traditional fried veggies. Slices of zucchini are salted to remove moisture, then coated in a mixture of coconut flour and Parmesan cheese before being fried in avocado oil to golden perfection. Served with a side of ranch dressing, it’s a delicious and satisfying snack or side dish perfect for those following a ketogenic lifestyle.

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Ingredients

Scale 1x2x3x

Zucchini Preparation

• 3 medium zucchini or yellow squash
• 1 tablespoon salt

Breading

• 2 large eggs
• 1 tablespoon water
• 1/3 cup coconut flour
• 1/4 cup powdered Parmesan cheese

Frying

• Avocado oil (for frying, about 1/4-1/2 inch deep)

Serving

• Ranch dressing (for serving)

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Instructions

1. Prepare the zucchini: Wash and slice the zucchini into thin rounds, about 1/4 inch thick, ensuring even slices for consistent cooking.
2. Draw out moisture: Lay the zucchini slices on a paper towel-lined sheet pan and sprinkle with 1 tablespoon of salt. Let them sit for 30 minutes to pull out excess moisture. Afterward, pat the slices dry with paper towels to remove as much liquid and salt as possible.
3. Heat the oil: In a large skillet, heat about 1/4 to 1/2 inch of avocado oil over medium heat until it reaches 375°F (190°C), ensuring it’s hot enough for frying.
4. Prepare coating stations: In a shallow bowl, beat together 2 large eggs and 1 tablespoon of water. In a separate shallow bowl, stir together 1/3 cup coconut flour and 1/4 cup powdered Parmesan cheese.
5. Coat the zucchini: Dip each zucchini slice first into the egg mixture, coating thoroughly, then dredge it in the coconut flour and Parmesan mixture, ensuring an even coating.
6. Fry the zucchini: Carefully add a single layer of coated zucchini slices to the hot oil, being cautious not to crowd the pan. Fry for 1-2 minutes on each side or until they turn golden brown and crispy. Repeat this process with the remaining slices.
7. Drain excess oil: Remove fried zucchini and place on a paper towel-lined plate to drain any excess oil. Optionally sprinkle with additional salt to taste.
8. Serve: Serve warm alongside ranch dressing for dipping, enhancing the flavor with a creamy contrast.

Notes

• Ensure zucchini slices are uniformly cut to ensure even cooking.
• Salting and patting the zucchini helps prevent sogginess by removing excess moisture.
• Maintain oil temperature at 375°F to achieve crispiness without greasiness.
• Use avocado oil or another high smoke point oil for best frying results.
• For a nuttier flavor, try using aged Parmesan cheese.
• Serve immediately for the best texture and taste.
• Leftovers can be reheated in an air fryer to retain crispiness.

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: keto fried zucchini, low carb fried zucchini, fried zucchini recipe, keto snacks, low carb side dish, zucchini fries, coconut flour zucchini