Servings: 4 servings
Calories: 157kcal
Ingredients
- 2 medium zucchini or Korean squash sliced 1/3 inch thick
- 1/2 teaspoon salt
- 1/4 cup blanched almond flour
- 2 large eggs beaten
- 2 tablespoons avocado oil
- Thin slices of red chili for garnish
- Dipping sauce: 1 tablespoon soy sauce, 1 teaspoon rice vinegar
Instructions
- Sprinkle the zucchini slices with salt and let them sit for 10 minutes. Pat dry.
- Dust each slice lightly in almond flour, then dip it in the beaten egg.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Lay the slices in the pan and press a small slice of chili onto each.
- Cook for 2 to 3 minutes per side, until golden and tender. Add more oil as needed.
- Serve warm with the dipping sauce.
Notes
Salting the zucchini first draws out water so the egg coating stays on. Keep the heat moderate; the egg should turn golden yellow, not brown.
Chef's Tip: Look for Korean zucchini (aehobak), which is paler, sweeter and more tender than regular zucchini.
Keto Swap: Wheat flour is replaced with almond flour. Zucchini is one of the lowest-carb vegetables you can eat.
Success Tip: Kids enjoy dipping these, and they are great cold in lunchboxes.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 157kcal | Protein: 6g | Fat: 13g | Fiber: 1.8g
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