Keto Zucchini 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.
- 2.5 cups zucchini, grated
- 1/3 cup almond flour or coconut flour or a mix of both
- 2 scallions, chopped fine
- 1/4 small onion, chopped fine
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp. baking powder
- 2 eggs
- 1/4 cup avocado oil
- 1 tbsp. coconut oil
- 1.5 tsp. Pepper, fresh ground
- 1 tsp. salt
- Grate the zucchini on a box grater - medium grate.
- 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.
- Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.
- Add the eggs and scallion to the zucchini and mix together.
- In a small bowl, add the rest of the dry ingredients and stir together.
- Add them to the zucchini and mix thoroughly.
- Heat oils in a medium to large pan over medium - high heat.
- Oil should completely cover the bottom surface of the pan.
- 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.
- 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.
- Salt then drain the zucchini fritters on a paper towel before serving.
Ahi Tuna Poke Towers
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.
- 1 pound sashimi grade ahi tuna
- 1.5 tbsp. finely chopped shallot
- 1/4 cup chopped green onion
- 1/4 tsp. ground coriander
- 1/4 tsp. chilli powder
- 1 tbsp. sesame oil
- 2 tbsp. good quality olive oil
- 1 tbsp. ponzu dressing (kikkoman or other)
- fresh ground salt and pepper to taste
- 1 tbsp. toasted sesame seed
- 1 ripe avocado 1/4 inch dice
- 1/8 tsp. coriander
- 1/4 tsp salt
- 1/4 ground pepper
- 1/3 tbsp lime juice
- 2 tsp. Black caviar or tobiko for garnish
- 1 tbsp olive oil for garnish
- Tuna chopped into 1/4 inch dice.
- Shallot, scallion, corriander, chilli powder.
- Add olive and sesame oils and toss evenly coat.
- Just before serving add toasted sesame seed and mix.
- Avocado, coriander, salt, ground pepper and lime juice.
- Use a 4" mini-spring form pan (or similar - tin can open at both ends)
- With a spoon, pack tuna then avocado - reverse if forming with a tin can.
- Place avocado side down then remove pan.
- Drizzle olive oil
- Top with black Tobiko.
- Makes 2 towers
Braised Lamb Shanks With Rosemary
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.
- 3.5 lbs Lamb Shanks - (about 8 smaller ones)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1/2 cup leeks, chopped
- 1/2 cup fennel, chopped
- 3 large carrots, peeled, cut into 1/4-inch-thick rounds
- 8 garlic cloves, minced
- 2 cups dry red wine (about a 3rd of a bottle)
- 1 28-ounce can whole tomatoes with juices
- 1.5 cups - chicken broth
- 1.5 cups - beef broth
- 5 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 teaspoons grated lemon peel
- 1 large portobello mushroom sliced
- Sprinkle shanks with salt and pepper.
- Heat oil in heavy large pot or dutch oven over medium-high heat.
- Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes.
- Transfer shanks to bowl.
- Add onions, carrots, leeks, fennel and garlic to pot and sauté until golden, about 10 minutes.
- Stir in all remaining ingredients except sliced portobello mushrooms.
- Return shanks to pot, pressing down to submerge.
- Bring liquids to boil.
- Cover - place in 375 degree oven - about 2.5 hours total.
- Uncover pot last 45 minutes - stir once to coat meat with sauce.
- Sauce will reduce and exposed meat will brown.
- (Can be made 1 day ahead. Chill until cold; cover and keep chilled - Rewarm over medium heat before continuing.)
- Transfer shanks to platter - tent with foil.
- Boil juices in pot until thickened, med high - about 10 minutes.
- Add portobello mushroom slices - cook about 5 minutes more.
- Season with salt and pepper. Spoon sauce over shanks.
- Serve Lamb Shanks with Cauliflower Mash - http://www.everydayketogourmet.com/wp/a-magical-cauliflower-mash/
- Optional - Strain the sauce before final reduction - then add the mushrooms and cook for 5 min.
- 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!