Keto Potato Pakora
Discover the irresistible charm of Keto Potato Pakora—your low-carb twist on the classic Indian favorite! This recipe cleverly swaps starchy potatoes for tender mashed cauliflower, transforming pakoras into a keto-friendly delight without sacrificing authentic flavor. Seasoned with ground cumin, coriander, turmeric, and a hint of cayenne, these golden, crispy fritters are bursting with warm, aromatic spices. The addition of almond flour and coconut flour gives the batter a satisfyingly crunchy texture, while fresh cilantro and green chili lend a vibrant, zesty kick. Perfectly fried to golden perfection, these pakoras are ideal as a savory appetizer or snack, served with your favorite sugar-free chutney or dip. Ready in just 35 minutes, this crowd-pleaser offers all the indulgence without the carbs—making it a must-try for those following a keto lifestyle!
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Recipe Information
Ingredients
- 2 cups cauliflower florets
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon baking powder
- 2 units large eggs
- 0.25 cup water
- 0.25 cup fresh cilantro, chopped
- 1 unit green chili, finely chopped
- 2 cups oil for frying
Instructions
Begin by steaming or boiling the cauliflower florets until tender. Drain well and allow to cool slightly.
Once cooled, mash the cauliflower florets using a potato masher or fork. Try to get a texture similar to that of mashed potatoes.
In a large mixing bowl, combine the mashed cauliflower, almond flour, and coconut flour.
Add the ground cumin, coriander, turmeric, cayenne pepper, salt, and baking powder to the cauliflower mixture and stir until well combined.
In a separate bowl, beat the eggs and water together. Pour this mixture into the cauliflower mixture and stir to form a batter.
Fold in the chopped cilantro and chopped green chili into the batter. Mix well to distribute the spices and herbs evenly.
Heat the oil for frying in a deep pan over medium-high heat.
Once the oil is hot, use a tablespoon to drop spoonfuls of batter into the oil, being careful not to overcrowd the pan.
Fry the pakoras for 3-4 minutes on each side, or until golden brown and crisp.
Remove pakoras from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the Keto Potato Pakoras hot with chutney or a low-carb dip of your choice.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.6 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 421 mg | 9% | |
*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.
