This is a quick and simple recipe that Josh came up with, it is great for a snack or a nice appetizer before dinner.
This is what you’ll need:
2 zucchinis, 3 eggs, garlic salt, red chili powder, red mill gluten free baking flour and canola oil.
Cut up the zucchini into 1/4 in. slices
Put the beaten eggs and flour into separate bowls and add your oil to the skillet.
Add the garlic salt and chili powder to the flour.
Dip the zucchini into the egg first and then into the flour. Make sure you get a nice amount of flour on the zucchini.
It is best to put only about four or five in at a time . This way the pieces are easier to flip and you won’t need as much oil.
Once golden brown, remove the zucchini from skillet and place them on a paper towel. This will soak up any extra oil.
We also added some onion rings to the mix!
These go great with either ranch or honey mustard sauce to dip in. Pour yourself a nice cold beer and enjoy!
Lauren & Josh
