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Low-Carb Fried Zucchini with Blooming Onion Sauce
Remember, if you’re from the South, you fry everything! That’s right EVERYTHING! We fry everything that doesn’t have wheels! Remember? Fried zucchini is an obligatory summer dish and we show you an easy recipe for Low-Carb Fried Zucchini with Blooming Onion Sauce.
Low-Carb Blooming Onion Sauce
PrintLow-Carb Blooming Onion Sauce Recipe
It’s the South. We fry everything that doesn’t have wheels, remember? Fried zucchini is an obligatory summer dish and it is delicious!
- Diet: Diabetic
Ingredients
- 1/4 cup mayonnaise, Hellman’s
- 1/4 cup Greek yogurt
- 1 tablespoon ketchup, reduced sugar
- 2 tablespoons horseradish sauce
- 1 dash Worcestershire sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon lemon juice – juice of 1/2 wedge of lemon
Instructions
Stir all the ingredients for the Blooming Onion Sauce together and reserve for piping hot zucchini chips!
Low-Carb Fried Zucchini Recipe
PrintLow-Carb Fried Zucchini Recipe
It’s the South. Remember? We fry everything that doesn’t have wheels! Remember? Fried zucchini is an obligatory summer dish.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Ingredients
- 2 pounds zucchini, about 2 large, sliced thinly
- 1/4 cup coconut flour – Bob’s Red Mill
- 1/2 cup pork rind crumbs
- 1/2 cup parmesan cheese, grated
- 1/3 cup protein powder, natural flavor, Designer Whey Brand
- 2 teaspoons granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 large egg whites
- peanut oil for frying
Instructions
- Thinly slice zucchini cross-wise. I use a mandolin set to about 1/8″ or slightly less, but you can use a knife to cut them too.
- In a jar or bag with a seal, combine coconut flour, pork rinds, parmesan cheese, protein powder, and spices. Shake to combine. Now pour half of the mixture into a pan to reserve. Use only a small amount of coating at a time. Once it gets soggy, it won’t stick to the zucchini.
- Heat oil in a large, heavy pan or use an electric fryer, to 350. Use a thermometer!
- Beat egg whites until foamy and loose.
- Dip zucchini in the egg white, then working in batches, coat with coating mixture. Repeat until all zucchini are coated. The easiest way to do this is to shake the zucchini in the coating bag. Add more coating mixture to the bag when the previous is either used up or too wet to adhere to the zucchini.
Another way to apply the coating is to use a large empty spice container or parmesan can and shake it over the slices that have been dipped in egg white. - Fry zucchini in small batches until crust is golden. Remove and drain on paper towels or on a baking rack to allow extra oil to drain off. Serve with Ranch Dip or your favorite sauce.
Notes
Serving Ideas: Serve with your favorite protein and dipping sauce! We love Fried Zucchini with nothing more than a tiny squeeze of lemon on each chip, or a splash of malt vinegar.
Notes: On the occasion that we actually deep fat fry anything (we mostly oven fry), zucchini chips are a terrific replacement to potatoes. These must be eaten at once. Cold chips get soggy and are not appealing, but hot from the fire – Look out! Delicious!
Nutrition
- Serving Size: ¼ recipe
- Calories: 271
- Fat: 17g (56.2% calories from fat)
- Carbohydrates: 16g (Net Carbs 10g)
- Fiber: 6g
- Protein: 15g
The nutritional info does not include the oil for frying. To determine how much oil is actually eaten, measure or weigh the oil before and after cooking. Then divide by the number of servings to give you a loose approximation of how much fat/calories were consumed. Also, you might have crumbs left over, so it’s possible the nutritional information here is not 100% accurate!
 | Originally published in the May 2013 issue of CarbSmart Magazine. 131 Pages. Articles by Dana Carpender, Amy Dungan, Ed Stockly, Susie T. Gibbs, Tracey Rollison, Misty Humphrey, and many more. Also includes 24 low carb/high fat recipes. |
More Low-Carb Recipes & Articles by Susie T. Gibbs
Originally published in the May 2013 issue of CarbSmart Magazine.
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