Directions
1. Begin by slicing the zucchinis into 1/4-inch thick rings, removing the seeds if necessary.
2. In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.
3. In another bowl, beat the eggs until well combined.
4. Dip each zucchini ring into the egg mixture, allowing any excess to drip off, then coat it in the almond flour mixture, pressing lightly to adhere.
5. Heat oil in a large skillet over medium-high heat. Once hot, add the zucchini rings in batches, being careful not to overcrowd the pan.
6. Fry the rings for 2-3 minutes on each side, or until golden brown and crispy.
7. Remove the rings from the oil and place them on a paper towel-lined plate to drain any excess oil.
8. Serve immediately while hot and crispy.
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the flour mixture. You can also experiment with different cheeses, such as Asiago or Romano, for a unique flavor profile. If you prefer baking over frying, arrange the coated zucchini rings on a parchment-lined baking sheet and bake at 425°F for 20-25 minutes, flipping halfway through, until golden and crispy.
