Low Carb Zucchini Pancakes Food
KETO LOW CARB ZUCCHINI FRITTERS
Crispy Keto Low Carb Zucchini Fritters (2 Net Carbs!) can be fried, baked, or Air-fried to give you the perfect appetizer for any occasion. They are filled with cheese, seasonings, fresh parsley, and lots of healthy zucchini.
Provided by Layla
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, combine the shredded zucchini and salt; set aside for 10 minutes. After ten minutes, drain water from the zucchini by squeezing it with your hand and discarding the water.
- In another bowl, whisk the eggs, shredded zucchini, crumbled feta, garlic, scallions, and black pepper. Stir in almond flour until fully combined.
- To Pan Fry: Preheat a large pan to medium-high heat. Add 1 tablespoon oil. Using an ice cream scoop or large spoon, scoop batter into the pan and cook 2-3 minutes per side until golden crispy and cooked through. Transfer to a paper towel-lined pan and repeat.
- To Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Scoop batter onto a sheet pan and flatten. Spray top with more cooking spray. Bake for 20 minutes, flipping halfway through.
- To Air fry: Preheat Air Fryer to 375F. Place the fritters on the preheated Air Fryer mesh in a single layer. Spray with cooking spray or brush with oil. Cook for 8 minutes. Turn the fritters and cook for another 4-5 minutes or until crispy and golden.
- To serve: Garnish with lemon wedges and fresh chopped herbs. Serve with cold yogurt, sour cream, tzatziki, or your favorite dip.
Nutrition Facts : ServingSize 1 Fritter, Calories 76 kcal, Carbohydrate 3 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 270 mg, Fiber 1 g, Sugar 2 g
LOW-CARB PANCAKES
If you are watching your carbs and craving pancakes, here is a breakfast you will like. To obtain almond meal, put some almonds in your food processor and pulse them until they are the consistency of cornmeal. Be careful if you over-pulse, you will obtain almond butter :).
Provided by Engineer in the Kit
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Cook the batter as you would pancakes, be careful not to burn them as you might not get the regular bubbles.
- Serve them with sugar-free syrup.
Nutrition Facts : Calories 468.2, Fat 41.8, SaturatedFat 5.1, Cholesterol 186, Sodium 362.2, Carbohydrate 11.6, Fiber 5.8, Sugar 2.8, Protein 16.4
LOW CARB ZUCCHINI FRITTERS
Steps:
- Grate the zucchini on a box grater or in a food processor. 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 a medium to large pan over medium - high heat. Pour in enough oil to completely cover the bottom surface of the pan. When it looks hot, stick the end of a wooden spoon into the oil and check for bubbles. If the bubbles are moving quickly, then the oil is hot enough.
- Stir the zucchini mixture one more time and dip a 1/4 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/flipper. Cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.
- Drain the zucchini fritters on a paper towel before serving. Makes 8 with one fritter per serving.
Nutrition Facts : Calories 81 kcal, Carbohydrate 5 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 58 mg, Sodium 476 mg, Fiber 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
LOW CARB ZUCCHINI PANCAKES
Tasty flavorful low-carb breakfast alternative! Serve with salsa, sour cream, cream cheese, or whatever low-carb side you like!
Provided by Melissa
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
- Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
- Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 115 calories, Carbohydrate 5.9 g, Cholesterol 93.1 mg, Fat 8 g, Fiber 1.6 g, Protein 6.4 g, SaturatedFat 3.7 g, Sodium 149.3 mg, Sugar 2.5 g
20 BEST WAYS TO COOK WITH CARBQUIK
Low-carb dieters will flip for these Carbquik recipes! From muffins and cupcakes to pizza and pie, you don't have to give up your favorites if you're trying to cut carbs.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a low-carb treat in 30 minutes or less!
Nutrition Facts :
SAVORY ZUCCHINI PANCAKES (LOW-CARB)
A delicious recipe I whipped together for a tasty low carb lunch for my DH and me. It's savory not sweet and satisfied my craving for something different than the same old thing for lunch!
Provided by Dee Licious
Categories Lunch/Snacks
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Grate Zucchini.
- Put in colander in sink and let sit for about 30 minutes to drain.
- Squeeze out remaining liquid.
- Transfer grated zucchini to a large bowl.
- Chop onion and add to zucchini.
- Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
- Mix well.
- Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
- Cook (flipping once) on Medium/medium-low until golden brown on each side.
- Keep warm in 250 degree oven (on a plate) until all are finished.
- Serve with sour cream as main dish or side dish.
- We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!
Nutrition Facts : Calories 235.2, Fat 11.4, SaturatedFat 4.2, Cholesterol 222.5, Sodium 288.8, Carbohydrate 17.5, Fiber 3.4, Sugar 6.8, Protein 18.8
25 HEALTHY PANCAKES (+ EASY BREAKFASTS)
Give breakfast a makeover with these healthy pancakes! From cinnamon applesauce to banana oat to whole wheat, these hearty breakfasts are nutritious and satisfying.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a healthy pancake recipe in 30 minutes or less!
Nutrition Facts :
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4.6/5 (27)Calories 127 per servingCategory Side Dish
- Place the zucchini and salt into a large colander and mix together. Drain over the sink for 10 minutes.
- Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.
- Heat a generous amount of olive oil in a large skillet over medium-high heat, for about 2 minutes. Spoon rounded tablespoonfuls (28 grams) of the batter onto the skillet and flatten to about 1/4 to 1/3 inch thick. Fry for about 2 minutes on each side, until golden brown.
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5/5 (6)Total Time 45 minsCategory Side DishCalories 120 per serving
- Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.
- Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm.
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4.8/5 (12)Category Keto RecipesCuisine AmericanCalories 91 per serving
- In to the squized and drained zucchini add eggs, almond flour, baking powder, onion and cheese.
- Preheat the skillet to medium heat with ghee or avocado oil. Scoop about a tablespoon of zuchini dough into the skillet and press on top, forming a small pancake like shape. Cook for about 3-5 minutes on each side, until golden brown.
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5/5 (1)Total Time 15 minsCategory BreakfastCalories 67 per serving
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4.9/5 (15)Calories 204 per servingCategory Breakfast, Main Course
- Set the grated squash in colander over the sink and sprinkle with 1/2 teaspoon sea salt. Let it sit for at least 10 minutes.
- Wrap the zucchini into a kitchen towel and twist over the sink to wring out any extra water. Try to release as much as possible, until the remaining grated zucchini is dry and not watery.
- In a large bowl, combine the almond flour, baking soda, and remaining 1/2 teaspoon sea salt. Beat in the eggs. Stir in buttermilk and squash.
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Estimated Reading Time 5 mins
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- Baked Parmesan Zucchini Sticks. Finger food doesn’t get healthier (or easier) than this. Since they’re baked, these zucchini spears are much better for you than your average French fries.
- Zucchini Bread Pancakes. Any pancake lover will happily devour a short-stack of these colorful flapjacks. Each serving packs a half-cup serving of vegetables — so put them on your weekend brunch rotation, stat!
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- Honey Olive Oil Zucchini Muffins. Using half whole-wheat flour, half white flour lightens up these muffins while still keeping them light and fluffy. Plus, shredded zucchini is the secret to perfectly moist treats.
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- Hold the box grater on top of a large cutting board and with one hand on the grater and the other hand on the squash, run it up and down on the grater until it all gets shredded.
- Remove it from the board and put it in the colander and continue the same shredding process until all of the squash has been shredded.
- The next step is the most important one and it is to squeeze out all of the water. Take small amounts at one time and by using a piece of cheese cloth, paper towels, or coffee filters squeeze out all of the water with all of your strength. When you think you got all of the water out, then get a clean piece of cloth or towel and squeeze it again,
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