Paleo Fried Zucchini

subheading: For a large zucchini:

¾ cup arrowroot powder

½ cup almond flour

1 tsp sea salt

2 eggs

½ cup avocado oil

Slice your zucchini about ¼ inch thick. (You don't want them to thin because then they will be too crispy, and you want them crispy on the outside and tender on the inside)

In one dish, whisk eggs until uniform in colour. In another dish, mix the dry ingredients.

Dip one slice in the eggs and immediately after in the flour mixture. Set aside until you have enough for one batch.

Pour your oil in a large pan and slowly heat the oil until shimmery. To test, drop a bit of the flour in the pan - if it's sizzling, it's good!

Batch cook the zucchini rounds until golden on one side, and then flip until golden. Be sure to watch these as the almond flour can burn if they are on the stove too long.

Set them on a plate covered with a paper towel and season again with salt and pepper.

Eat them as is or with one of your favourite dipping sauces.

Let me know below what a favourite comfort food of yours is, or a food you wish you could still eat but can't due to dietary restrictions.

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