Deep Fried Zucchinni
 

Hi Everyone. I have a yearning for Zucchinni sticks. I just can't figure out what to batter them in so they are lower in carbs. Anyone got any suggestions Thanks in advance

how about parmesan cheese or some almond flour or ground almonds?

I use that on chicken, a blend of both, and it is really yummy.

How well does this deep fry though

When I've done it with the chicken (I use boneless, skinless) I use my wok and gently put it in there. I've never tried to drop it in a deep fryer.

I dip it in egg first, then roll it in the breading really well. The breading seems to hold on well that way.

You might also use pork rinds, I forget about them because I don't keep them (if I buy a bag I eat the whole bag type of thing). I saw some BBQ ones the other day. Something you might want to try.

http://forum.lowcarber.org/showthread.php?t=106035

I found this link and they are talking about fried zucchini, it really sounds good and I think I may give it a try.

Atkins makes a batter mix that is really delicious. Kind of expensive, but nice for an occasional treat. It makes excellent chicken fingers, so I bet it would work well on deep-fried vegetables as well. I think it's like 6 bucks for a box, which makes my husband and I 3 chicken-finger meals.

Thanks Debi. This sounds yummy. I am going to try this, this weekend. I tried frying a jicama once. It didn't turn out like I imagined.

Deep Fried Zucchinni Awesome
 

OMG I took the advice of the almond flour but I mixed it with Parmesan cheese, dipped in egg coated with the mixture and deepfried I put them in the oil carefully and only a few at a time. fried them til they were golden brown and put them in a hot oven until the rest were ready. served with sour cream. They were so good.
With the left over egg and mixture I mixed them together and made them into a batter and dropped them into the oil and fried them til they were golden brown They puffed up really nice They were awesome. I think next time I might add some garlic powder and salt and pepper to spice them up a bit though.

Just thought you would like to know. Thanks for the suggestion on the Almonds

You can grind your own almonds for the flour. A food processor makes it like a meal consistency, a coffee grinder will make a finer flour.

Just pulse it, don't let it run too long or you'll wind up with almond butter.

I buy bulk almonds and keep them in the freezer and grind them when I need to bread something -- gives it such a nice flavor.

Glad to hear it worked for you, now I need to get some zucchini -- yum

I use soy flour for breading some things and it turned out really good. When i tried parmasan it all just fell off, put that was shreaded not dry :p

At a resteraunt here they had a tuna steak that was seared and coatec in black sesame seeds. I would love to figureout how they made the seeds stick so well. I can never get that to work

if you mix the atkins flour or almond flour with the parmesan it should stick. i put the zuch in a plate of breading and press breading onto it hard. it really is worth it. oh and if you use a fork to slide them in its much easier.

OMG, that almond and Parmesan sounds so good!!
I just so happen to have some almond flour and a huge zuchinni.

I also love deep fried Mushrooms, I had a awesome Home ect teacher many years ago that taught us that! Bet they would be great in the mixture too!

Kathy

oh by the way, the best cheese to use by far is not the finely grated parmesan (green can) but the shredded one. you can either get a chunk of cheese and shred it or see if your market has the pre shredded kind. it sticks MUCH better and tastes amazing and gets super crispy.

you can dip them in blue cheese too. we love them.

As I had posted in the past, when I fry chicken, I use soy flour. The breading is very good and very very low in carbs. :agree:

Black57