WebTo keep oven-fried Keto Zucchini warm set the oven to 200 degrees and place the cooked zucchini on a cooling rack on top of a cookie sheet to catch the drips. By elevating them …
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WebThis relish recipe makes about 5 pint jars or 10 half-pints. Both size jars are processed for the same amount of time. A simple recipe with zucchini, onions, vinegar, …
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Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.—Amy Martin, Bellefontaine, Ohio In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain.
Directions Combine zucchini, onion, and peppers in a large bowl and toss with salt. Cover vegetables with cold water and let soak for 2 hours. When 2 hours have passed, drain and rinse vegetables. In a large sauce pan over medium heat, combine vinegar, sugar, mustard seeds, turmeric, coriander, and red pepper flakes and bring mixture up to a boil.
Add the eggs, almond flour, pepper, salt, paprika and scallions. Mix together with a large spoon or with your hands until all of the ingredients are blended well. The first step in frying the Keto zucchini fritters is to get a non-stick frying pan and add some oil to the pan….not too much so that the fritters won’t become soggy.
Chop and mix together the zucchini, onion, and peppers. Then stir in pickling salt and let stand overnight covered in the fridge. Drain well in colander. Add remaining ingredients. Boil for 15 minutes in open kettle.