Keto Crispy Fried Vegetables

Crispy on the outside, tender on the inside, these Keto Crispy Fried Vegetables are the perfect low-carb snack or side dish that doesn’t skimp on flavor! Featuring a hearty mix of broccoli, cauliflower, zucchini, and eggplant, this recipe uses a gluten-free coating of almond flour, parmesan cheese, and psyllium husk seasoned with garlic, onion powder, and a hint of Cajun spice for an irresistible crunch. Fried to golden perfection in olive or coconut oil, these veggies are tantalizingly crisp while being keto-friendly. Ready in just 40 minutes, this recipe is perfect for satisfying cravings or wowing your guests with a healthier fried food option. Serve with a squeeze of fresh lemon for a zesty finish, and enjoy a guilt-free indulgence that fits seamlessly into a low-carb lifestyle. Perfect for keto snack ideas, gluten-free appetizers, or easy vegetable side dishes!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Broccoli florets
• 200 grams Cauliflower florets
• 1 medium Zucchini
• 1 small Eggplant
• 100 grams Almond flour
• 50 grams Parmesan cheese, grated
• 2 tablespoons Psyllium husk powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Cajun seasoning
• 3 large Eggs
• 250 milliliters Olive oil or coconut oil
• 4 pieces Lemon wedges

Directions

Step 1

Start by washing and preparing the vegetables. Cut broccoli and cauliflower into bite-sized florets. Slice the zucchini and eggplant into 1/4 inch rounds.

Step 2

In a medium mixing bowl, combine almond flour, grated Parmesan cheese, psyllium husk powder, salt, black pepper, garlic powder, onion powder, and Cajun seasoning, and mix well to form the coating mixture.

Step 3

In another bowl, beat the eggs until well combined.

Step 4

Heat the olive oil or coconut oil in a large, deep skillet over medium-high heat. The oil should be about 1/2 inch deep to fry properly.

Step 5

Dip each piece of vegetable first into the beaten eggs, ensuring it is well-coated, and then into the almond flour mixture, pressing slightly to adhere the coating firmly.

Step 6

Carefully place the coated vegetables in the hot oil, frying in batches to avoid overcrowding the pan. Fry each side for 2-3 minutes, or until golden and crispy.

Step 7

Use a slotted spoon to remove the vegetables from the oil and transfer them onto a plate lined with paper towels to drain excess oil.

Step 8

Repeat the process with the remaining vegetables until all are fried.

Step 9

Serve the Keto crispy fried vegetables immediately, garnished with lemon wedges for an added burst of flavor.

Nutrition Facts

Serving size	(1513.5g)

Amount per serving	% Daily Value*
Calories	3543.9

Total Fat 330.9g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 608mg	0%
Sodium 6461.3mg	0%
Total Carbohydrate 101.2g	0%
Dietary Fiber 48.8g	0%
Total Sugars 35.9g
Protein 77.1g	0%

Vitamin D 123IU	0%
Calcium 1111.3mg	0%
Iron 12.1mg	0%
Potassium 2230.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.7%

Protein: 8.4%

Carbs: 11.0%