These fried zucchini medallions are pretty much zucchini fries that I made into medallions instead of fries! I love me some variety! If you don't want them to be circular you could just cut them into the shape of fries and call it a day. I just liked the little circles so here we are!
Zucchini is one of my favorite veggies EVER.
When I was little (really until I was in my late teens) my mom used to hide zucchini in mine and my brothers our food because we refused to eat any veggies. So she would secretly peel and shred up zucchini and add it into anything she could like her burgers, meatballs, and a ton of other dishes.
That gives you a bit of insight into me and my unhealthy ways of the past. Veggies were a no no altogether. And to you parents out there, you should try out this little hack my mom did, it might work for you like it worked for her! We didn't notice it until years down the line and at that point we liked it anyway so we dealt with it.
But that's not the point here. The point I'm actually trying to make is that zucchini has a mild flavor and it's very versatile! These days I'm sure you've seen everyone go crazy over some zoodles! They are literally zucchini put into a "spiralizer" and cut into the shape of noodles! Genius right!? I LOVE zoodles, but theres also a lot more you can do with zucchini other than just spiralizing!
That's where this recipe comes into play! Plus let's be real, anything fried is just delish, and in this case it's healthy too!
Leftovers tip:
I actually ended up eating these as a leftover with some goat cheese and tuna salad. I threw the medallions on a baking sheet, put a little slice of goat milk cheddar cheese on top of each medallion, and broiled them on high for about 5 minutes.
If you're eating these as a leftover in general I definitely recommend using this broiling method even without the cheese. Otherwise these can get a little soggy sitting in the fridge overnight and they don't taste anywhere near as good as they do when they're fresh. BUT if you broil them it brings that crispy crunch back and they're still delish. Again I paired my medallions with some tuna salad (made with my paleo mayo of course) and I gotta say they were pretty friggin BOMB! Especially if you can tolerate goat cheese (not something I recommend if you're just starting on your natural clear skin or paleo journey) then you need to try this little modification out for extra yumminess! I mean YOLO right!?
These would ALSO be great for a super bowl party or a classy get together!
If you make them for a party then you won't even have to worry about leftovers thats for sure! Pair them with my 'the best dip ever' recipe that I'll be posting later this week (on Thursday cough cough). It's very yummy and full of probiotics for gut health! YAY!
Last but not least, before I set you free to make this delicious recipe I wanted to mention something. The most recent recipes I've shared have ALL been small bite sized type of foods for convenience. This was totally done on purpose.
I can't tell you enough just how important it is to have little things here and there you can grab to eat. With the Super Bowl right around the corner some of the recipes are more geared towards little dishes you can serve at a party, but all in all good food is really universal don't cha think?
These zucchini medallions are Paleo, Whole 30, Keto, Low Carb, Bikini Prep, Vegetarian, and Clear Skin diet friendly! Possibly other diets friendly as well, but you can determine that for yourself!
Now let's move onto the recipe!
Fried Zucchini Medallions
Serves 4-6
Ingredients:
2 small or one large zucchini, peeled
1 egg
5 tbsp nutritional yeast
2 tbsp full fat coconut milk
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp parsley
Pinch of salt
3 tbsp tapioca starch
About 1 inch in the pan of melted Bacon fat, tallow, lard, butter or coconut oil.
Instructions:
Cut the peeled zucchini into 1/2 inch think circle medallions.
Using three regular bowls make a small assembly line. In the first bowl place the tapioca starch, in the next mix the egg & coconut milk, and the last one with have the rest of the dry ingredients including the nutritional yeast & seasonings.
Using separate hands for dry and wet ingredients dip each zucchini medallion first in tapioca starch, then the egg wash, then the nutritional yeast & seasoning mixture.
Place the fully coated zucchini directly on the warm pan with melted bacon fat on medium high heat. Depending on the pan size you'll need more or less bacon fat. It should come up to about 1 inch of the pan. Repeat these steps with the rest of the zucchini until the pan is full. Flip once during cook time, roughly 6 minutes total. Repeat the same steps until you've used all of the zucchini. There should be little to no coating left once all the zucchini is used.
Garnish with parsley & lemon juice. Immediately serve warm & Enjoy!
Please read above for full reheating tips for leftovers! Broil for 5 minutes.
Well then I hope those instructions make sense to everyone and I hope you enjoy these yummy little medallions! I know I surely did. Also writing this post is making me super hungry. Time to go eat!!
And don't forget, if you're looking for more recipes to balance your hormones and get your skin on track naturally then enter your email address below and you'll get access to not only my ebook: Real Food Acne Detox, but you'll have get free checklists, worksheets, and everything else in between!
Ya'll are amazing, have a great day!
