Crispy Grain-Free Zucchini Coins with Roasted Red Pepper Dipping Sauce

This is not something I eat often. Maybe once year, at the end zucchini season. I eat a lot of zucchini during the summer, many different ways (like this pasta). Then every once in awhile, I fry it (or you can bake it). It's so good, but I make a huge mess when I make it. The breading mixture ends up everywhere. Everywhere. It's just one of those things. I can't help it. I used to make it with panko bread crumbs (something I really miss), but since I can't eat gluten anymore, I knew almond flour would be a great replacement. There is a crispiness you get from almond flour that you just can't get from coconut flour.

If you've been following me for awhile, you know that I don't have many recipes that use flour. And both of them (salmon cakes and one minute molten brownie) use coconut flour. I buy almond flour, maybe, once a year. There are two reasons for this: It's more expensive then using coconut flour and I don't do well when I eat too many nuts. But I like to occasionally make these, or chicken nuggets, or biscotti which I usually give as gifts. I make this biscotti from Elana's pantry. (It's so good I end up eating some myself as well.)

Crispy Zucchini Coins (grain-free, dairy-free, paleo)
Serves 4  

What you need:

2 small/medium zucchini, sliced into coins (or 1 large)
Ghee (or coconut or olive oil)
2 eggs*
1 1/4 cup almond flour
1/4 cup arrowroot starch/flour*(or tapioca starch)
1 tsp granulated garlic
3/4 tsp salt (or to taste)
pinch black pepper
1 tbsp finely minced fresh parsley (or 1 tsp dried parsley or Italian seasoning)
1/8 tsp cayenne pepper (optional)

How to make:

Thinly slice zucchini into coins. Whisk eggs in a shallow dish. In a separate dish, mix almond flour, arrowroot, garlic powder, salt, pepper, and parsley (and cayenne if desired). To fry, heat about a tbsp of ghee (or other cooking oil/fat) in a large pan over medium heat. Make sure the pan is hot before adding the zucchini. Test it by putting a drop of water in the pan to see if it sizzles. Dip zucchini slices in egg then in flour mixture. Carefully place zucchini coins in hot pan and fry for 2-3 minutes per side or until crispy. Reduce heat to med-low if needed to prevent burning. Add additional ghee as needed for each batch. The pan may get messy with the almond flour. You can either wipe it out after each batch of just push it to the side and add more oil. Place zucchini coins on a paper towel lined dish. Salt if needed and lightly squeeze lemon juice over zucchini if desired. Serve with marinara sauce or roasted red pepper dipping sauce.

Notes:

• To bake: Preheat oven to 425 degrees. Bake on a lightly oiled baking sheet for 5-8 minutes per side. Mine were browned and crispy with just 5 minutes per side. These won't be as crispy as the fried ones, but are still very good.
• To make these egg free: First, dredge them in arrowroot flour (1/4 - 1/3 cup total) and shake off excess, then dip them in coconut milk (about 1/3 cup), then dip them in the flour mixture (you may need to increase this to have enough breading for this method). This batter doesn't stay on as well, but I didn't have many issues with it falling off. I did have to fry them an extra minute or so. (I did not test baking this way.) These turned out slightly different than ones using egg and I did not test a full batch, so if you make them this way, let me know how they work out for you. You can replace the coconut milk with olive oil.
• I get my almond flour from Vitacost (where I get most of my pantry groceries) because it's a reasonable price for this size. You can also get larger bags on Amazon. 
• If you don't want to use a starch, you can make these with just almond flour. It doesn't stay on the zucchini as well so you have to be careful when flipping. I did not try them baked this way. Tapioca starch should work in place of the arrowroot as well.

Have some extra zucchini? Try this Lemon-Garlic Shrimp with Zucchini Noodles.

Roasted Red Pepper Dipping Sauce
makes about 1/2 cup

What you need:

1 red bell pepper, roasted (about 3/4 cup)
1/4 medium onion, diced (or 1/4 tsp onion powder)
1-2 cloves garlic (I use 2)
1 tbsp extra virgin olive oil
1/2 tbsp lemon juice
small handful fresh parsley
1/4 tsp cumin
1/4 - 1/2 tsp salt (to taste)
pinch black pepper
2-4 tbsp chicken or vegetable broth (if needed)
1/4 cup coconut milk (more to taste)

How to make:

To roast red peppers (make extra and freeze them), check out this tutorial with four different methods for roasting. (I roasted mine on the grill.) If you don't want to roast peppers, you can use jarred roasted red peppers. Process all ingredients, except for the broth and coconut milk, in a food processor until smooth. Heat over low heat and simmer gently for 5-10 minutes. Add broth if sauce gets to dry or sticks to the pan. After simmering, mix in coconut milk. Serve warm or cold (I serve it warm).

Alternatively, you can cook diced onions in a saucepan until soft and translucent. Then process all ingredients except for the broth until smooth. (If you use onion powder instead, just process all ingredients.) Serve warm or cold.

*For best taste, I recommend simmering the sauce.

More appetizers:

• Brussels Sprouts Chips with Lemon Zest
• Garlic & Herb Baked Chicken Wings
• Heavenly Good French Onion Dip
• No-Fuss Kale Chips
• Salmon (or crab) Cakes with Cilantro Lime Remoulade

Shared at: Allergy Free Wednesdays, Gluten Free Tuesday, Make Your Own Mondays, Fat Tuesday

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