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-   -   Zucchini "Donuts" (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/802269-zucchini-donuts.html)

buttoni 04-16-2013 01:57 PM

Zucchini "Donuts"
 
This started out as a side dish for my pork chops last night, but then I saw the potential for a sweet vesion and added the note to the recipe.
http://i217.photobucket.com/albums/c...utt/003-39.jpg
I wanted to cook zucchini last night and a fritter of some sort was formulating in my head. I decided to make them in a fun shape for fun visual impact. I used my non-stick Wilton Donut pan (the large one, with 6 large donut shapes in the pan). I used ¼c. Ouiz's BTF mix, but it is broken out by ingredient in the recipe, tweaked a bit. These 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, but are a totally different look on their top sides, cream colored with green flecks from the zucchini skin. These are not suitable until Phase 2 of Atkins.

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.

INGREDIENTS:

9 oz. zucchini, grated (about 2 cups or 1 medium squash)
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. lupin flour (or 1T. more WP, or 1T. more coconut flour)
1 T. coconut flour
1 T. unflavored, unsweetened whey protein powder
3/4 tsp. baking powder
½ tsp. glucomannan powder (also called 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.

NUTRITIONAL INFO: Makes 6 zucchini “donuts”, each contains:

62.33 calories
3.73 g fat
5.28 g carbs, 3.42 g fiber, 1.86 g NET CARBS
4.85 g. protein
126 mg sodium
137 mg potassium
10% RDA vitamin B12, 10% iron, 16% phosphorous, 10% selenium

rosethorns 04-16-2013 03:44 PM

Peggy what a great idea. Lovely looking too.

chewiegand 04-16-2013 04:39 PM

They look great and I love the calorie count too!!!!

lazy girl 04-16-2013 05:25 PM

Peggy, there you again, churning out another recipe that I must try. Thank you for sharing. We like zucchini baked goods, so my family will be anxious to try these.

Tweaker Geek 04-16-2013 06:36 PM

Those look awesome, Peggy. You said serve at once but I'm thinking you could take any leftovers, turn them cream colored side up - toast in a toaster oven to heat through and browning a bit too. I'll be trying this, need to get some zucchini though.

buttoni 04-16-2013 07:00 PM

Well, Tweaker, I'm sure they'd be OK at room temperature, or perhaps even toasted as you said. Just never thought to eat them that way. Hope you ladies like these. I'm going to try the sweet version next time.

Jakelilydad 04-16-2013 10:19 PM

Please let us know how you like the sweetened version.

LindaSue 04-17-2013 06:30 AM

When I saw lupin flour in the ingredients, I couldn't help but wonder if they've got ground up bluebonnets in them, LOL.

Redeemed 04-17-2013 08:19 AM

This looks like a tastey pizza crust recipe. I may try an experiment to see if the "crust" holds up.

buttoni 04-17-2013 11:03 AM

Redeemed, I don't think it would hold up to "eating with your hands". This dough when cooked, is too soft for a large, flat application like pizza crust. You'd have to eat it like a deep-dish pizza, with a fork, for sure.

I bet you could throw in some crushed pork rinds in this and crisp it up a bit. Just a thought.

JJJ'sMom 01-20-2014 10:26 PM

Love this idea for another way to use my donut pan, thks


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