I wanted to cook zucchini tonight and although a fritter of some sort was formulating in my head, I decided to make them in a fun shape for visual impact. This is a great way to entice children to eat a veggie they might not otherwise eat! After all, what child doesn’t like to eat donuts? I used my non-stick Wilton Donut pan (the large one, with 6 large donut shapes in the pan). Thye cooked nicely and tasted GREAT! They weren’t as crisp as I like my fritters, buy my husband thought they were just fine like this. They brown as shown above on the bottoms. These are not suitable until Phase 2 of Atkins. They are not acceptable for Paleo-Primal due to the oat fiber and lupin flour. This is what they look like on the tops when done:
VARIATION: You could omit the onion powder and Parmesan cheese in these, sub in 1/2 tsp. cinnamon and a couple packets of sweetener and have a sweet version for morning coffee. Or double the recipe and do half as a veggie side dish, half as a morning sweet.
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9 oz. zucchini, grated
3/4 tsp. onion powder
2 large eggs, beaten
Dash each salt and cayenne pepper
2 T. oat fiber (not oat flour, or oat bran, which are high in carbs)
1 T. coconut flour
1 T. unflavored, unsweetened whey protein powder
1 T. lupin flour (or 1 T. more unflavored whey protein powder)
3/4 tsp. baking powder
½ tsp. glucomannan powder (konjac powder)
2 T. grated Parmesan cheese
1 tsp. olive oil for oiling pan
DIRECTIONS: Preheat oven to 350º. Using a basting brush, lightly oil non-stick donut pan with olive oil and set aside. Grate zucchini onto paper towels, blot on top with more paper towels to remove some of its natural water. Place zucchini in medium bowl, add all other ingredients and stir to blend well. With a slim rubber spatula or small spoon, dip the mixture evenly into the 6 compartments, leveling the batter. The compartments will be pretty full, but this doesn’t rise up much, so that’s OK. If you don’t own a donut pan, you can use 6 muffin cups. Or you could use a mini muffin pan, filling those slots nearly full with the mixture. Pop into 350º oven and bake for 15-20 minutes or until firm to the touch. Loosen from the pan with a knife tip and serve at once.
CAUTION: Lupin beans are technically a legume that is closely related to peanuts. If you have a peanut allergy, I would encourage you to make the suggested substitution, as there have been reports of some peanut sensitive people reacting negatively to lupin beans.
NUTRITIONAL INFO: Makes 6 zucchini “donuts”, each contains:
3.73 g fat
5.28 g carbs, 3.42 g fiber, 1.86 g NET CARBS
4.85 g. protein
126 mg sodium