Sometimes I like to turn my vegetables into croquettes! That way I can introduce whatever seasonings into the mixture I want before searing them off to create a flavorful browned surface. I created these with zucchini, but have done similar things with broccoli. I have even made croquettes of my calabacita recipe (omitting the cheese). Anything I think I can form into the right thickness of batter, well it’s highly likely I’ve tried to turn it into croquettes over the years. What can I say? I love fried food like so many of us do. 🙂
I created these to serve with baked ham, but have since learned they are pretty good with all meats. I even varied these once for a complete lunch. by adding 2 oz. tuna to them (which was quite good). These are so delicious for so little effort and ready in no time! This would therefore be a good recipe for your busy week nights. Over 100,000 people on Facebook thought so when I posted this recipe debuted there on our ‘Low Carbing Among Friends’ page.
These lovelies are not suitable for Atkins Induction unless you use an Induction-friendly One Minute Muffin for the breadcrumbs instead of the biscuit listed. They are a go for Keto, Paleo and Primal eating plans if you use plan-suitable bread and skip the hot sauce (use more cayenne instead).
INGREDIENTS:
15 oz. grated zucchini (3 small zucchini)
1½ oz. onion, grated fine
2 eggs, beaten
1 plan suitable biscuit or piece of bread, crumbled (or ½ c. crushed pork rinds)
Dash of salt
Dash each black pepper and cayenne pepper
2 tsp. Sriracha chile sauce (or plan-suitable hot sauce)
1 T. oil of your choice
DIRECTIONS: Grate the zucchini over a clean kitchen towel. Lightly salt with the dash of salt and let it sit there while you work. The salt will draw out the water from the zucchini while you are mixing everything else.
In a medium mixing bowl, beat the eggs. Grate the onion into the eggs and add the black pepper, Sriracha sauce and bread crumbs (or crushed pork rinds, if using). Stir to mix well.
Roll the zucchini in the towel so you can wring/squeeze out any remaining water over your sink. Open towel over the bowl and scrape the zucchini into the egg mixture. Stir well with a spoon.
Heat the oil in a non-stick skillet over high heat. Using a ¼-cup as a scooper, scoop ¼ cup mixture into the hot oil and let it spread a bit so it is flat. Cook until first side is golden brown. Do not disturb these excessively as they are cooking. When the first side is brown, flip with a spatula and cook the other side to a golden brown. Remove to a paper towel to drain excess grease. Transfer to serving platter and serve at once.
NUTRITIONAL INFO: Makes 9 cakes, each contains: (will vary slightly with your choice of bread or crumbs)
68.4 cals, 5.46 g fat, 2.58 g carbs, 0.78 g fiber, 1.8 g NET CARBS, 3.55 g protein, 70 mg sodium
Buttoni's Low-Carb Recipes 