Now you can make this beloved game day snack with real ingredients that will put bar food alternatives to shame.
Gluten Free Fried Zucchini
For the batter
- 1 egg
- ⅓ cup filtered water
- ½ tsp apple cider vinegar
- ¼ tsp onion powder
- ¼ tsp paprika
- ⅛ tsp ground mustard
- ¼ tsp baking soda
- 2 tbsp coconut flour
- 2 tbsp tapioca or arrowroot starch plus more for dusting
- Sea salt & black pepper to taste
- 2 medium zucchinis
- Chosen Foods Avocado Oil or Chosen Foods Chosen Blend Oil for frying
Creamy Dill Dip:
- ⅓ cup Chosen Foods Avocado Oil Mayonnaise
- 2 tbsp fresh lemon juice
- ½ tsp dried dill
- ½ tsp garlic salt
- ¼ tsp black pepper
Prepare the Creamy Dill Dip ahead of time by combining all the dip ingredients in a small bowl. Whisk well until smooth. Store in the refrigerator until serving (at least 30 minutes to allow the flavors to come together).
Fill a wide heavy-bottomed skillet with enough Chosen Foods Avocado Oil or Chosen Foods Oil Blend to reach a 2” depth. Heat over medium heat until the oil reaches 350 degrees (If you don’t have a thermometer, watch for the surface of the oil to begin to shimmer before beginning to fry.)
Whisk together the batter ingredients in a medium-sized bowl. Slice the zucchini into ¼”-thick slices on a bias and place them in a large bowl. Add enough tapioca flour to dust all surfaces of the zucchini (1-2 tablespoons should be enough). Once the oil is ready, dip the zucchini into the batter then straight into the hot oil. Fry the zucchini for about 90 seconds per side, or until golden brown. Be careful not to crowd the pan or the oil may drop too low in temperature.
Move the fried zucchini onto a cooling rack set over paper towels to catch the grease. Immediately after frying, sprinkle the zucchini with a bit of sea salt & black pepper. Allow the zucchini to rest about 5 minutes before serving with the Creamy Dill Dip.