INGREDIENTS:
3 medium zucchini or yellow squash
2 eggs
1 tablespoon water
1/3 cup coconut flour
1/4 cup powdered Parmesan cheese
vegetable oil, for frying
ranch dressing, for serving
DIRECTIONS:
Heat a 1/4 inch of oil in the bottom of a large skillet over medium heat.
Wash and slice the zucchini into thin rounds, about 1/8-1/4 inch thick.
Beat together the egg and water in a shallow bowl.
Stir together the coconut flour and Parmesan in a second shallow bowl.
Coat the zucchini in the egg and then dredge in the coconut mixture to coat.
Add a single layer of zucchini to the hot oil, being careful not to crowd the pan. Fry for 1-2 minutes on each side, until golden brown. Repeat with remaining zucchini.
Drain on a paper towel lined plate. Sprinkle with salt, if desired.
Serve with ranch dressing for dipping
