Fried zucchini is one of my favorite summer foods & it evokes a whole lot of food memories. I can picture my mom’s kitchen and the old Corell plates with the gold butterfly design around the edges.
Photo from Etsy shop: Atomic Betties
We stood around snacking as they were draining and cooling on the paper towel. We really might as well call these an appetizer, because they rarely make it to the dinner table. And the cook must possess a lot of unconditional love, because frying up these batches & watching them get eaten in seconds can be a bit frustrating!
This recipe is not much different than the one I grew up making. Only the breading & the oil are different. (Arrowroot starch/palm shortening vs. flour/vegetable oil) I added in a few spices & the drizzle of honey on inspiration from a lovely dinner we had at a friend’s house recently. She was using eggplant. Feel free to try this out on whatever veggie you are looking to fry. Zucchini, eggplant, okra, tomatoes, green beans. Frying isn’t something we do often, but it is a nice little treat every now and again.
These amounts are estimates! I advise giving the arrowroot flour a little taste, to see how you think the seasoning is for your family. Remember, it is easier to add a little more than too take away!
Honey Drizzled Fried Zucchini
- 2 zucchini, sliced into coins
- 2 eggs
- 1 cup coconut milk
- 1 cup arrowroot starch
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp dried rosemary
- 1 tsp paprika
- 1-2 Tbsp honey
- palm shortening/coconut oil/lard/tallow for frying
Directions:
- Heat up your oil of choice. Just deep enough to cover your slices.
- Stir the eggs and milk in a shallow dish. I like to use a pie plate.
- Mix the arrowroot starch with the spices. Test & season to your liking. I also like to do this in a pie plate or baking dish.
- Dredge your zucchini coins by dipping in the egg/milk mixture, then patting down in the arrowroot mixture on both sides.
- Fry in oil till golden brown, flip and fry a little bit more. Maybe 30 seconds, it doesn’t take much. Drain on paper towel.
- Drizzle with honey. And I mean D-R-I-Z-Z-L-E….slower and lighter than you have ever drizzled before. You aren’t looking for a sweet dessert here, the honey is just a nice complement to the salty, smoky, crispy & creamy zucchini! This is Paleo after all.
- You can keep these warm on a covered plate or in a low oven, but I like to let everyone just start snacking. These are perfect right out of the skillet.
Variations:
- Try different veggies.
- Add some almond meal to your arrowroot starch for a nuttier flavor and darker crisp.
- Omit the honey completely if you are on a Whole30 or consider yourself very strict Paleo. They are still wonderful!
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