Another week and another blog post! I hope you all are excited to hear from me again. We did not do too much exciting this past week but sometimes those weeks of just getting some chores finished and staying home are the best ones of all.
A friend of mine that lives near my hometown and I have recently started sending little gifts to each other. This started due to her love of peppermint tea and my telling her she needs to broaden her horizons to so many other flavors of tea. When she did not follow my advice and buy some I sent a variety pack to her. I promise I would not harrass everyone that way but this is someone I know well enough to realize that she really would enjoy the other types. After that she sent me a gift, then I sent her another.... and so it continues.
The reason I mention the gifts is because the highlight of my week was receiving another gift from her in the mail. I obviously enjoy experimenting in the kitchen and coming up with some tasty snacks that will keep me on track. Also, I am a huge Doctor Who fan. I can tell you my favorite Doctor, my husband's favorite doctor, my daughter's favorite villian.... we all love Doctor Who in this household. Therefore, when my gift arrived in the mail I was SO EXCITED! I received a set of kitchen tongs with the TARDIS from Doctor Who printed on them. Seriously, the next recipe you see me using tongs in a photo watch for these beauties.
Unfortunately, my recipe for this week didn't need a big set of tongs. I might need to plan one just so I can use them a bunch. Hmmm. I'll think on that.
Instead this week I am sharing with you my recipe for Low Carb Zucchini Fries. This is not the lowest calorie zucchini fry that I make and I promise to post those one day in the future. However, because I worry about my blood sugar there are days when I need to not consume as many carbohydrates but still want to thow some "fries" together. On those occasions I have been known to make turnip fries or other vegetables but there are other times I pull out my favorite vegetable.... zucchini.
When I make my low carb zucchini fries my ingredients are zucchini, coconut flour, almond milk, pork rinds, powdered ranch mix and powdered Frank's red hot seasoning. Most people use whipped eggs or egg beaters to coat thier breaded items but no one in my home really likes eggs so whenever I can avoid buying them and letting them go bad we skip it. Almond milk is not as great as eggs when trying to bread so if you are a household with eggs go for it. Otherwise, the milk works just fine in this recipe.
First thing you will need to do is crush some of the pork rinds into breading. I put some of them in a bag and rolled over them with the rolling pin. Another method is the food processor or to just crush them with your hands. I used approximately an ounce of pork rinds for this recipe. Afterwards, mix in a teaspoon of ranch and a 1/4 teaspoon of Frank's to the pork rinds.
Once your pork rinds are seasoned it is time to make your "fries". In the first bowl I placed a few tablespoons of coconut flour. In the second bowl was almond milk. In the third bowl are your seasoned pork rinds. Dredge your zucchini in the flour and shake off any excess. Then using a fork or small tongs place into the milk. Shake off any excess liquid and roll in the pork rinds. Place your zucchini on a parchment lined baking sheet. Once all your zucchini are coated you will bake these at 365° for approximately 25 minutes or until the breading starts to brown.
Σχόλια