Recipe: gluten-free, corn-free fried zucchini

When I was growing up, one of my favorite things to eat was fried zucchini from my mom’s vegetable garden. (Mmm….mmm. So good!) This weekend, I was really craving fried zucchini. Only problem is, I’m allergic to flour (which you use to make the batter), and I’m allergic to corn. (Most people fry vegetables in corn oil.)

But, my craving won out, so I quickly made up my own little recipe using coconut flour, eggs, and coconut milk. I also fried the zucchini in coconut oil, instead of vegetable oil. (You wouldn’t think that just frying something in vegetable oil could trigger a corn allergy, but amazingly, it can.)

This was the first thing I ever cooked with coconut flour or coconut milk, and I have to say, it was delicious – the coconut flour and coconut milk added a little bit of natural sweetness to the batter.


Gluten-free, corn-free, fried zucchini

  • 1 zucchini – chop the zucchini into circular slices
  • coat each slice of zucchini in gluten free batter (see recipe below)

gluten-free batter:

  • 2 eggs
  • about 1/4 of coconut flour
  • 1 – 2 tablespoons of coconut milk
  • If the batter is too thick, you can thin it out with a little water

Finally, fry the zucchini in a frying pan with coconut oil. (If you are not allergic to corn, you can use vegetable oil.)