Zucchini Parmesan Bites
Homemade Bar Food Is Always A Good Idea
Spices are made!
Before we get to the delicious recipe I have for you this week, I have to shout it to the hills:
After 18 months of insane ups and downs, we have three delicious organic spice blends made and packaged and ready to be shipped to YOUR kitchen on on or around 4/20.
THANK YOU to everyone who has pre-ordered spices. I will be sending you a separate coupon code for your next order as a thank you for your patience and for trusting me with your hard earned dollars. You are gonna love these spices, I promise you that.
Click through here to pre-order your spices (and yes, you’ll be added to the list of recipients for the follow-up order coupon).
And now to the main NSNG event…
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I won’t waste a lot of time giving recipe preamble to this one.
I highly recommend you go watch my Facebook Live demonstration on how to make these delicious low carb Zucchini Parmesan Bites and fry them to perfection. Frying up almond flour or crushed pork rinds can be tricky, and this visual demonstration will help you walk through it if you’re new to working with those ingredients.
And of course, you don’t have to use Eat Happy Kitchen tomato sauces for dipping, but if you have them in your pantry, this is the recipe to crack open a new jar.
Without further ado…
Download a printable PDF version of Zucchini Parmesan Bites here.
ZUCCHINI PARMESAN BITES
(Yields 24-30 bites)
2-3 zucchini, sliced to 1/4” thickness
Salt for sweating zucchini
2 tablespoons heavy cream
1 cup almond flour (or you can use pork rinds)
1 cup freshly grated parmesan cheese, plus more for garnish
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4-1/2 cup olive oil, divided
1 jar Eat Happy Kitchen marinara, heated for dipping (or your sauce of choice)
3-5 basil leaves, chopped for garnish
Lay zucchini slices flat on a paper towel lined baking tray and season with salt. Let sweat 5-10 minutes while prepping egg wash and coating.
Set out two shallow bowls. In the first bowl, whisk together eggs and heavy cream. In the second bowl, whisk together almond flour, parmesan, garlic powder, onion powder, and ground pepper.
Heat half of the olive oil (about 3 tablespoons) to medium high heat in a flat-bottomed, nonstick sauté pan. Do the sizzle test: sprinkle some of the almond flour coating into the pan, and when it sizzles, the pan is ready to fry.
Pat sweated zucchini dry, then dunk zucchini in the egg wash, then coat with almond flour mixture. Place in the hot oil to fry, starting at the 12 o’clock position in the pan so you don’t lose track of which one went in first. Cook 2-4 minutes, until coating is starting to turn golden brown but not burn. Flip pieces, adding more olive oil to the pan if needed. Cook another 2-3 minutes until zucchini is golden brown. Remove cooked pieces to a paper towel lined plate. Add 3 tablespoons more olive oil to the hot pan, then dredge remaining zucchini pieces in the egg wash and coat in almond flour and repeat frying process until completed.
Let cool at least 5 minutes before serving alongside heated marinara and garnish with extra freshly grated parmesan and chopped basil leaves.