Fried Zucchini - Updated

Two years ago I posted my fried zucchini recipe.  It is so super simple and has a great flavor.  After testing a couple times, I have now discovered how to keep the breading from sliding off and must update this recipe.  I have always done egg mixture, then breading.  I now know to do breading, egg mixture, then breading.  No more salty, crispy goodness sliding off!

Rena's Fried Zucchini
1 1/2 cups almond flour
1 1/2 tsp salt
1/4 tsp paprika
1/4 tsp black pepper
1 egg
2 Tbsp almond milk
coconut oil, refined
grape seed oil
1-2 zucchinis

In the first bowl mix flour and spices.  In the second bowl whisk egg and almond milk.  Slice zucchini in about 1/4 inch slices.  Heat oils in a skillet or electric skillet (I use my electric skillet at around 375 degrees.)  Dip squash in flour mixture, the egg mixture then back in the flour mixture.  Fry in oil flipping once.  You want them to brown slowly so they cook through.  Place on a paper towel lined plate.  When making a big batch, keep warm in a 200 degree oven until serving. 

Served with Lemon Aioli Sauce.

Summer Zucchini Basil Frittata

My neighbor asked me to keep an eye on her zucchini and cucumber plants while she is gone.  I have been harvesting lots of zucchinis and making many recipes! One of my favorites has been a frittata.  I used this recipe as a base.  I only made half the recipe and swapped out the sausage for turkey bacon. The half recipe still made about 4 servings.  It was delicious even when reheated.