It's that time of year... everyone has zucchini coming out their ears.
I remember a few years back when I was reading Barbara Kingsolver's book Animal, Vegetable, Miracle she talked about her friendly hometown and how everyone always kept their doors to their houses and cars unlocked- unless it was zucchini season. Then everyone was sure to lock their doors so no one would slip them a "gift" of a giant back of zucchini when they weren't looking.
Besides giving some to your neighbor, there are a million ways to use up that abundance of zucchini, but this one is definitely topping the list for me right now. Pair it with some homemade cultured ketchup and you have yourself a gourmet snack that even the kiddos will love!
You Will Need:
- 1 medium zucchini
- 1/2 cup milk
- 2 tablespoons coconut flour
- 2 tablespoons corn meal
- 1 tablespoon arrowroot powder
- 1 tsp Celtic sea salt
- 1/4 tsp black pepper
- Coconut Oil (to cover pan to 1/4 inch deep)
Julienne the zucchini. Place milk in a small bowl. In another small bowl mix coconut flour, corn meal, arrowroot powder, salt and black pepper.
In a medium size cast iron pan heat coconut oil on medium high.
Dip julienned zucchini a few pieces at a time into milk and then roll in the flour mixture, coating thoroughly. Gently place battered zucchini in the pan with hot oil and brown on all sides. Remove from pan and allow to cool. Best served warm. Enjoy!
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