Ingredients:
1 zucchini, sliced into 1/2 rounds
3 tablespoon coconut flour
1 teaspoon paprika
2 tablespoon almond milk
1 egg
1/4 cup coconut oil

Coconut Dip:
1/2 cup coconut milk
1 tablespoon coconut cream (can commit if you don’t have – I just used it to thicken the sauce)
2 teaspoon lemon juice
1 tablespoon dried parsley
1 teaspoon dried dill
1/4 teaspoon garlic powder
salt & pepper to taste

Instructions:
Take all the ingredients for the dip (coconut milk, coconut cream, lemon juice, parsley, dill, garlic powder, salt & pepper) and whisk together in a small bowl then refrigerate until ready to eat.

Place coconut flour and paprika into a ziplock bag, close and shake to mix well. Add zucchini rounds to the plastic bag and shake well until each piece is coated with flour.

On the stove over medium, heat a layer of coconut oil in a small or medium sized skillet to be about 1/4 inch deep. I used 1/4 cup coconut oil in a small skillet. It’s ready to go once all the oil is melted and you can drop in a sprinkle of flour and it start bubbling around it immediately.

In a small bowl, whisk together the egg and almond milk.

Remove the zucchini rounds from the flour bag and gently wipe off the excess flour.  One at a time, drop the zucchini round in the egg mix on each side before dropping into the hot coconut oil.  Add each round and let cook on one side for about 2 minutes before flipping and doing the same on the other side.

Remove from the oil and set on a paper towel lined plate to remove excess oil

Serve the zucchini rounds with a side of the chilled dipping sauce. You’ll have 3X as much dipping sauce as you’ll need for one zucchini so  you can store in the fridge for later use.

Macros (all of the zucchini with about 1/4 cup of dipping sauce):
Calories: 287.6
Carbs: 19.5 g
Net Carbs: 11.3 g
Fat: 20.7 g
Protein: 8.4 g