Pork Rind Crusted Zucchini and Eggplant
I created this recipe for my dad, who kept asking for something crunchier than my previous recipe for Zucchini Fries. These are VERY crunchy! Keto and delicious. If you are not eating keto, eating grain, or gluten-free you can make these with Panko.
Ingredients:
2 zucchini - cut into rounds
1/2 Chinese eggplant - you can use traditional eggplant as well
3/4C almond flour
2 large eggs
1 1/2C crushed pork rinds - I used original flavor
Flour base to taste - I used approximately 3-4 tablespoons
Salt and pepper to taste
Temp: 370
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Directions:
In 3 separate bowls place flour, pork rinds, and eggs. Evenly distribute the spices between each bowl. You want to flavor each layer! Set aside. Wash the veggies and cut into rounds. Line a baking sheet with parchment paper. Start by coating the vegetables in flour, then egg wash, and finally pork rinds. You want to make sure the zucchini and eggplant are well coated on all sides. Place in your air fryer basket in a single layer. Flipping halfway through. Salt immediately after removing from the fryer.
Continue to bread the veggies and place them on the lined baking sheet. Once cooked transfer to the baking sheet, salt immediately and add prepared vegetables to the air fryer; this will help the process to go faster.
You can place the lined baking sheet in the oven at 200 degrees until all batches are cooked and ready to be served. Best when served immediately.
These are so crunchy and go great with nearly any meal or alone as a snack! You can serve with your favorite dip, ranch, garlic aioli, or ketchup.
Nutrition Information - Based on 5 servings
325 Calories
6.7 Net Carbs
22.6G Fat
22.8G Protein
4.5G Fiber
48.4% RDA Vitamin A
**Nutrition Disclaimer**
Nutrition facts included as a courtesy only. They are accurate to the best of my knowledge, using My Fitness Pal but are not guaranteed. Net carbs have the fiber subtracted from total carbs, if applicable.