Keto Crispy Fried Vegetables
Get ready to indulge in a guilt-free, crunchy treat with this keto crispy fried vegetables recipe, perfect for low-carb enthusiasts! Featuring a delightful assortment of broccoli, cauliflower, zucchini, and eggplant, this dish is coated in a flavorful blend of almond flour, Parmesan cheese, and spices like garlic powder, onion powder, and Cajun seasoning. The secret to its irresistible crispiness lies in the addition of psyllium husk powder, making it extra satisfying while staying keto-friendly. Quick and easy to prepare in just 40 minutes, these golden vegetable bites are fried to perfection in heart-healthy olive or coconut oil. Serve them hot with a squeeze of fresh lemon juice for a zesty finish, and enjoy as a snack, appetizer, or side dish. Whether you’re following a ketogenic diet or just love fried veggies, this recipe is guaranteed to become a deliciously crispy favorite!
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Recipe Information
Ingredients
- 200 grams Broccoli florets
- 200 grams Cauliflower florets
- 1 medium Zucchini
- 1 small Eggplant
- 100 grams Almond flour
- 50 grams Parmesan cheese, grated
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cajun seasoning
- 3 large Eggs
- 250 milliliters Olive oil or coconut oil
- 4 pieces Lemon wedges
Instructions
Start by washing and preparing the vegetables. Cut broccoli and cauliflower into bite-sized florets. Slice the zucchini and eggplant into 1/4 inch rounds.
In a medium mixing bowl, combine almond flour, grated Parmesan cheese, psyllium husk powder, salt, black pepper, garlic powder, onion powder, and Cajun seasoning, and mix well to form the coating mixture.
In another bowl, beat the eggs until well combined.
Heat the olive oil or coconut oil in a large, deep skillet over medium-high heat. The oil should be about 1/2 inch deep to fry properly.
Dip each piece of vegetable first into the beaten eggs, ensuring it is well-coated, and then into the almond flour mixture, pressing slightly to adhere the coating firmly.
Carefully place the coated vegetables in the hot oil, frying in batches to avoid overcrowding the pan. Fry each side for 2-3 minutes, or until golden and crispy.
Use a slotted spoon to remove the vegetables from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining vegetables until all are fried.
Serve the Keto crispy fried vegetables immediately, garnished with lemon wedges for an added burst of flavor.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.9 g | 424% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 6461 mg | 281% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 35.9 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1111 mg | 85% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
