Had the luck of eating organic products all my childhood. My grandma’s large garden accommodated a great variety of veggies, each season something different. In spring, you could harvest spring onions, radishes, green lettuce and tons of pot herbs, while summer came along with cucumbers, tomatoes, bell peppers, zucchini and green beans.
In the long summer days, having your grandma cook for you a large bowl of flour coated fried zucchini was way better than having chips or other unknown by us junk foods. It was heaven on earth, topped with a spoon of white vinegar and some garlic cream.
Just like in most of the foods I love, I found the perfect way to make my crispy zucchini slices in low carb coating. Of course, I could have had them plain, but it’s really not the same.
- 2 sliced zucchini, about 2 mm thick
- 1 slightly beaten egg
- 100 ml fat yogurt or 2 T soft cheese
- 1 T parmesan
- 1 tsp psyllium husk
- salt, pepper
First, sprinkle some salt onto the zucchini slices then let them leave their excess water. In another bowl, mix the rest of the ingredients and let the batter rest for a few minutes. Wipe the zucchini slices with some paper towels, coat each slice in the mixture, then put each slice onto a previously prepared parchment paper, into an oven tray. If you have any leftover batter, take from it with a teaspoon and pour on top of each zucchini slice. Put the tray into the oven for about 30 minutes on low to medium, until your slices will become golden and fluffy on the surface. Enjoy with your favorite dip or plain, they are lovely anyway. The low carb coating makes them so.