Keto Zucchini Fritters

zucchinni fritters

These Keto Zucchini Fritters are about as close as I’m ever gonna get to a low-carb version of one of my childhood favs – the potato latke. Sour cream with chives or creme fresh are still in but a little tzatziki can be a nice tweak to switch things up.

This is the perfect side dish in place of potatoes or if you are just cauliflower’d out.

These would also be a great base for a low-carb eggs Benedict on a lazy weekend morning. These Keto Zucchini Fritters are so good the kids will even like them. These will be especially good in summer with local farm fresh zucchinis but you can get good ones all year round.

Keto Zucchini Fritters
Serves 4
Simple Zucchini Pancakes that make a great side.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
178 calories
11 g
99 g
12 g
8 g
5 g
140 g
729 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
140g
Servings
4
Amount Per Serving
Calories 178
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 99mg
33%
Sodium 729mg
30%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 2g
Protein 8g
Vitamin A
9%
Vitamin C
26%
Calcium
14%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2.5 cups zucchini, grated
  2. 1/3 cup almond flour or coconut flour or a mix of both
  3. 2 scallions, chopped fine
  4. 1/4 small onion, chopped fine
  5. 1/4 cup Parmesan cheese, grated
  6. 1/2 tsp. baking powder
  7. 2 eggs
  8. 1/4 cup avocado oil
  9. 1 tbsp. coconut oil
  10. 1.5 tsp. Pepper, fresh ground
  11. 1 tsp. salt
Instructions
  1. Grate the zucchini on a box grater - medium grate.
  2. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes.
  3. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
  4. Add the eggs and scallion to the zucchini and mix together.
  5. In a small bowl, add the rest of the dry ingredients and stir together.
  6. Add them to the zucchini and mix thoroughly.
  7. Heat oils in a medium to large pan over medium - high heat.
  8. Oil should completely cover the bottom surface of the pan.
  9. When the oil is hot, stir the zucchini mixture one more time and dip a ¼ cup measuring cup into the batter, level off. Dump the batter into the pan and gently push it into a flat pancake shape with the back of a metal spatula.
  10. Cook for four minutes adjusting the heat up or down as needed, then flip, cooking for another four minutes. Add more oil to the pan if needed to prevent sticking.
  11. Salt then drain the zucchini fritters on a paper towel before serving.
Adapted from Low Carb Maven
beta
calories
178
fat
12g
protein
8g
carbs
11g
more
Adapted from Low Carb Maven
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Ahi Tuna Poke Towers

Ahi Tuna Poke

Eating Out, Small Plates | January 11, 2018 | By

I feel in love with Ahi Tuna Poke on several trips to Hawaii.

Back when I was unconscious about carbs I would go out for sushi several times a week. I thought I was eating healthy and could never understand why eating so well I could never lose any weight. I’m kind of a sushi freak and when I find a place that is focused on great, fresh sushi I become the duke, a super-fan and frequent the establishment often.

Currently, I am the duke (yelp) with no one even close to 2nd place at an unassuming local hot spot in Avon, CT called Liki Sushi

This Japanese oasis is not distracted by hibachi like so many others in the area. This is reflected in the quality and freshness of the fish and the attention to detail my personal sushi chefs, Andy and company execute so well. They have great lunch specials and if you sit at the bar you may also get free app like the one below.

The trick to going low-carb is the shift I made to sashimi (hold the rice) several years ago. I do not miss the rice and I do not feel the need for nap after lunch anymore. Those balls of rice are clearly no friend to anyone attempting to get into shape. Another option is to get rolls made without the rice which many on-trend sushi spots will accommodate. Sauce on the side is not a bad idea either. If it tastes too sweet, it probably is, and you should use sparingly or avoid altogether.

When it comes to raw tuna at home however, I prefer this simple preparation of Ahi Sushi Poke. I hope you enjoy my take on Ahi Sushi Poke and I assure you it will be a big hit at your next get together with low-carb friends or a romantic evening starter with the one you love.

Ahi Tuna Poke Towers
Serves 4
A simple Ahi Tuna Poke recipe that will impress your guests.
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
375 calories
7 g
69 g
23 g
35 g
3 g
195 g
296 g
1 g
0 g
18 g
Nutrition Facts
Serving Size
195g
Servings
4
Amount Per Serving
Calories 375
Calories from Fat 201
% Daily Value *
Total Fat 23g
36%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 69mg
23%
Sodium 296mg
12%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
17%
Sugars 1g
Protein 35g
Vitamin A
6%
Vitamin C
11%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Ahi Tuna Poke
  1. 1 pound sashimi grade ahi tuna
  2. 1.5 tbsp. finely chopped shallot
  3. 1/4 cup chopped green onion
  4. 1/4 tsp. ground coriander
  5. 1/4 tsp. chilli powder
  6. 1 tbsp. sesame oil
  7. 2 tbsp. good quality olive oil
  8. 1 tbsp. ponzu dressing (kikkoman or other)
  9. fresh ground salt and pepper to taste
  10. 1 tbsp. toasted sesame seed
For Avocado
In a separate bowl gently mix
  1. 1 ripe avocado 1/4 inch dice
  2. 1/8 tsp. coriander
  3. 1/4 tsp salt
  4. 1/4 ground pepper
  5. 1/3 tbsp lime juice
To Plate
  1. 2 tsp. Black caviar or tobiko for garnish
  2. 1 tbsp olive oil for garnish
Combine gently in a mixing bowl
  1. Tuna chopped into 1/4 inch dice.
  2. Shallot, scallion, corriander, chilli powder.
  3. Add olive and sesame oils and toss evenly coat.
  4. Just before serving add toasted sesame seed and mix.
For Avocado
In a separate bowl gently mix
  1. Avocado, coriander, salt, ground pepper and lime juice.
To Plate
  1. Use a 4" mini-spring form pan (or similar - tin can open at both ends)
  2. With a spoon, pack tuna then avocado - reverse if forming with a tin can.
  3. Place avocado side down then remove pan.
  4. Drizzle olive oil
  5. Top with black Tobiko.
  6. Repeat.
  7. Serve.
Notes
  1. Makes 2 towers
beta
calories
375
fat
23g
protein
35g
carbs
7g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 

 

Braised Lamb Shanks With Rosemary

braised lamb shanks

Mains | January 2, 2018 | By

Best Braised Lamb Shanks on a cozy night at home with family and friends.

I am a big fan of lamb. Chops, legs, shanks, loins are all in my foodie playbook. I have favorite preparations for each cut and have invested many hours perfecting my cookery of this beast. Every once in a while I come across a person who claims they are not a fan. I imagine their only experience mirrors my first exposures as a kid, dried out, overcooked with green mint jelly. Thanks Mom for the intro… I’ll take it from here. Then with empathy, I go about my quest to convert them with a high percentage success rate.

This Braised Lamb Shanks recipe is one of my favs on a weekend or snowy night.

It takes a little more time but the prep is easy and the house smells great for hours. It’s a hearty meal and as an early Sunday dinner will carry you the rest of the day. Keep the carbs down by serving this with my Magical Cauliflower Mash.

Braised Lamb Shanks With Rosemary
Serves 4
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Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
1178 calories
23 g
329 g
62 g
107 g
26 g
970 g
1312 g
9 g
0 g
30 g
Nutrition Facts
Serving Size
970g
Servings
4
Amount Per Serving
Calories 1178
Calories from Fat 554
% Daily Value *
Total Fat 62g
95%
Saturated Fat 26g
131%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 27g
Cholesterol 329mg
110%
Sodium 1312mg
55%
Total Carbohydrates 23g
8%
Dietary Fiber 5g
18%
Sugars 9g
Protein 107g
Vitamin A
188%
Vitamin C
42%
Calcium
16%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3.5 lbs Lamb Shanks - (about 8 smaller ones)
  2. 2 tablespoons olive oil
  3. 1 large onion, chopped
  4. 1/2 cup leeks, chopped
  5. 1/2 cup fennel, chopped
  6. 3 large carrots, peeled, cut into 1/4-inch-thick rounds
  7. 8 garlic cloves, minced
  8. 2 cups dry red wine (about a 3rd of a bottle)
  9. 1 28-ounce can whole tomatoes with juices
  10. 1.5 cups - chicken broth
  11. 1.5 cups - beef broth
  12. 5 teaspoons chopped fresh rosemary
  13. 2 teaspoons chopped fresh thyme
  14. 2 teaspoons grated lemon peel
  15. 1 large portobello mushroom sliced
Instructions
  1. Sprinkle shanks with salt and pepper.
  2. Heat oil in heavy large pot or dutch oven over medium-high heat.
  3. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes.
  4. Transfer shanks to bowl.
  5. Add onions, carrots, leeks, fennel and garlic to pot and sauté until golden, about 10 minutes.
  6. Stir in all remaining ingredients except sliced portobello mushrooms.
  7. Return shanks to pot, pressing down to submerge.
  8. Bring liquids to boil.
  9. Cover - place in 375 degree oven - about 2.5 hours total.
  10. Uncover pot last 45 minutes - stir once to coat meat with sauce.
  11. Sauce will reduce and exposed meat will brown.
  12. (Can be made 1 day ahead. Chill until cold; cover and keep chilled - Rewarm over medium heat before continuing.)
  13. Transfer shanks to platter - tent with foil.
  14. Boil juices in pot until thickened, med high - about 10 minutes.
  15. Add portobello mushroom slices - cook about 5 minutes more.
  16. Season with salt and pepper. Spoon sauce over shanks.
Notes
  1. Serve Lamb Shanks with Cauliflower Mash - http://www.everydayketogourmet.com/wp/a-magical-cauliflower-mash/
  2. Optional - Strain the sauce before final reduction - then add the mushrooms and cook for 5 min.
  3. You can add more red wine, but I follow the rule - "only cook with wine you would drink" So - I like to have more to drink while I am cooking - up to you!
Adapted from Bon Appétit / Feb. 1997
beta
calories
1178
fat
62g
protein
107g
carbs
23g
more
Adapted from Bon Appétit / Feb. 1997
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/