So what constitutes a “FRITTER?” Before I lived a low-carb lifestyle I have to admit when I thought fritter I thought rich and gooey apple fritters… decadent dough laden with apples and deep fried in oil!
So what are low-carb fritters (also called latkes) and how do you make them?
Check these out!
Like you sometimes I am just tired of making a commonly-eaten food the same way over and over again… so when my husband Michael said he wanted salmon patties done on the grill tonight I whipped up some Avocado-Lime Crema and a made a batch of Oven Fried Garlic Parmesan Green Beans!
Do you follow TheKitchn.com? Yeah I know it’s spelled wrong, but that’s the way they spell it! AND no matter how it’s spelled they have some absolutely GREAT recipes! Some of which are, like this one, wonderfully low carb!
My family loves KFC coleslaw! I mean SERIOUSLY loves it! For all our big picnics they would have me order a big PAN of it from our local KFC franchise! Did you even know you can do that? Well you can! BUT their recipe calls for lots of sugar, and dairy that has more carbs! So here’s my take on KFC coleslaw, copycat style!
My neighbor Tim has an amazing garden! I love that he tends it and I get to reap some of the rewards! He cannot possibly eat all the zucchini he harvests so he’s always calling asking if I would take some off his hands… and I have NEVER said no! I cannot wait until his garden starts yielding zucchini this year but in the meantime there is already plenty of it showing up in produce departments and some farmers markets too!
Last night I decided to clean out the fridge … that means I used up lots of little leftovers… and I made my Zucchini Boats with Mozzarella and Tomatoes. They are simple to make and you can use all sorts of stuff you find in the fridge to stuff it! Heck you don’t even HAVE to use Mozzarella or Tomatoes! You can substitute Yellow Summer Squash for the zucchini! It’s a very forgiving and versatile recipe so have fun with it!
...to SNAP or NOT to SNAP?
Most of us have been taught to snap our asparagus at the root end before cooking or serving… but when is it best to do that and how far up the stalk should you snap?