Low Carb Fried Zucchini

Yes, you read that right…..this is a recipe for low carb fried zucchini. It has all the crispy goodness and flavor of traditional fried zucchini, but a fraction of the carbs thanks to a coating of parmesan cheese & pork rinds. You will see pork rinds as breading in many of my low carb recipes because pork rinds have ZERO carbs and the original flavor is very versatile to use in many dishes. Last time you saw them in my Low Carb Peanut Butter Balls and you’ll see them again in many more of my recipes. Grab a few bags for your pantry, they are a nice substitute with dips instead of using chips as well as a great breading!

What you need;

About 3 cups of whole pork rinds, original flavor
1/2 cup parmesan cheese
2 medium zucchini
1 egg
Vegetable oil

How to make;

First you want to pre-heat your vegetable oil so it’s ready for frying when you are. I use a skillet with deep sides for frying with about an inch of oil in the pan. While the oil is heating, crush the pork rinds until they are about the size of panko bread crumbs. I put mine in a plastic zip top bag and crush with a rolling pin. In a dish with sides, mix your crushed pork rinds with the parmesan cheese and set aside. Whisk the egg with a little water in a separate bowl and set aside. Cut your zucchini into disks about 1/2 an inch thick. Once everything is prepared, set up an assembly line with your zucchini slices, egg mixture and pork rind crumbs. Dip a piece of zucchini in the egg mixture and coat both sides, then dip the piece of zucchini in the pork rinds and coat both sides and then carefully put the zucchini in the oil. Fry on each side for 2-3 mintues or until golden brown. Repeat each step until all pieces are coated and fried. I fry in batches so the pan doesn’t get overcrowded. Drain on a plate lined with paper towels and sprinkle with salt.

Enjoy as a snack or accompaniment to any meal!