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It's time you know that you can still have a nice crunchy fried vegetable when following a low carb diet. No reason to miss that beautiful crunch of a fried piece of zucchini, eggplant, or mushroom. I've transformed the traditional breading for fried veggies to be low carb and keto friendly by making the coating ("breading") with a combination of almond flour and Parmesan cheese. All you need to do is prepare your veggies, dip in egg, coat in almond flour and Parmesan cheese, and then pan fry in olive oil.
These Fried Vegetables are great for snacking, to server parties, or serve as a side with a bacon cheese burger! I like them hot or warm temperature. You can make ahead and reheat when ready to serve.
Low Carb Fried Vegetables | Fried Eggplant, Mushrooms, and Zucchini Sticks
Ingredients:
2 Zucchini
1 Eggplant
1 package Button Mushrooms
1 tablespoon Salt
4 Eggs
1 cup Almond Flour
2 cup grated Parmesan Cheese
1/2 teaspoon dried Italian Herb Seasoning, or to taste (optional)
Olive Oil for Frying
Directions:
1. Cut zucchini and eggplant in 1/4 inch circles. Place zucchini and eggplant in a colander and sprinkle with salt. Let pieces drain for at least 1 hour to remove the excess liquid.
2. Clean mushrooms by bushing, set aside.
3. Beat eggs in a shallow bowl. In a second shallow bowl, mix almond flour (or almond meal), Parmesan cheese, and Italian seasonings.
4. Dry zucchini and eggplant pieces of paper towels.
5. Dip each button mushroom, and each slice of zucchini and eggplant into beaten egg, then roll in the almond/Parmesan cheese mixture.
6. In a large frying pan or dutch oven, heat oil and a bit of butter over medium heat. Cook vegetables until gold brown, turning once.
7. Remove from pan, and place on paper towels to drain excess oil. Sprinkle with salt (to taste). Serve with ranch dressing, marinara sauce, or just plain. Yum!
Enjoy! I like using my Enameled Cast Iron Dutch Oven for frying. It keeps a nice even heat while frying your foods.
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