Keto Battered Crispy Zucchini

Ingredients:

For the zucchini:

• 2 medium zucchinis, cut into thin rounds
• Salt, for sprinkling

For the batter:

• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• Cooking oil for frying (such as coconut oil, avocado oil, or ghee)

Instructions:

1. Prepare the Zucchini: Place the zucchini rounds on a paper towel-lined tray and sprinkle them lightly with salt. Let them sit for about 15 minutes to release excess moisture. Pat the zucchini dry with another paper towel.
2. Prepare the Batter: In a shallow bowl, combine almond flour, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.
3. Whisk the Eggs: In another shallow bowl, whisk the eggs until well beaten.
4. Dip and Coat: Dip each zucchini round into the whisked eggs, allowing any excess to drip off. Then coat the zucchini with the almond flour mixture, pressing gently to adhere the batter.
5. Fry the Zucchini: In a skillet, heat enough cooking oil over medium-high heat to submerge the zucchini rounds. Once the oil is hot (around 350°F or 175°C), carefully add the coated zucchini rounds in batches. Fry for about 2-3 minutes on each side, until they are golden brown and crispy. Use tongs to flip them gently.
6. Drain and Serve: Once the zucchini rounds are cooked to a crisp, remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
7. Enjoy: Serve the Keto Battered Crispy Zucchini immediately while they are still warm and crispy. They are perfect as a keto-friendly appetizer or snack….

Nutritional Information (approximate, per serving):

• Calories: ~120
• Protein: ~5g
• Fat: ~9g
• Carbohydrates: ~4g
  • Dietary Fiber: ~2g
  • Net Carbs: ~2g