Saturday, December 7, 2013

Recipe: Celebration Turkey

Recently I had my second Thanksgiving in the United States. With international visitors and my love of cooking on holiday it was time for a Celebration meal. Now I love Turkey and Pumpkin Pie but the traditional side dishes in America leave me baffled; so it was greens for me and roast potatoes for my guests.

The Turkey turned out wonderfully though so I thought I'd post a detailed recipe and instructions for those intending to cook one at Christmas or future celebrations. The brining really is the key to a moist no fail turkey, so take the time to do this step the night before you roast.

This is a serious commitment of time; you should be prepared to defrost properly and cook all day.

Celebration Turkey

Before you start

 I've listed special equipment below; don't skimp on this as you will only regret it.

1 large reinforced roasting tray (preferably with handles)
1 pastry brush
1 clean garbage bag
an esky/cooler
ice packs or ice
meat lacers
natural twine or kitchen string
  • Start with buying a good quality naturally raised Turkey; Butterball offer a guide on how much you need per person but my experience of buying turkeys is that the smallest one you can buy will still be too much. 
  • Preferably buy the turkey fresh, if not leave adequate time to defrost safely - usually multiple days in a refrigerator. 
  • Not thawing correctly is the biggest problem people face when attempting to bake a turkey for the first time. 
  • When you are ready to begin brining remove the turkey from its packaging and be sure to remove the neck and giblets that are housed inside the cavity - these can be used to make stock if desired


1 bottle dry white wine
peel from 1 large lemon
2 sprigs fresh Rosemary
1 cup salt 
20 litres of water

  • The night before your celebration begin the brining process; you want the turkey to brine overnight to take on as much liquid as possible and ensure a moist bird after baking.
  • In a saucepan combine 1 litre of water with the salt, lemon peel and herbs
  • Heat and stir until the salt has dissolved and take off the heat
  • Allow the salt mixture to return to room temperature before exposing the meat to the brine as otherwise you risk bacterial growth
  • Line the bottom of your cooler with ice or ice packs and then place the clean plastic bag inside the cooler. This will prevent the brine and meat from touching the cooler and also makes for easier draining of the brine.
  • Rinse the turkey with water including inside the cavity and then pat dry with paper towels
  • Add the salt mixture, wine and half the water to the cooler then carefully lower the turkey into the mixture
  • Add enough water to cover the turkey and then muddle the brine with your hands to ensure even distribution of the wine and salt
  • Tie the bag closed leaving as little air as possible inside; then place more ice on top of the bag and close the lid 
  • Leave overnight in a cool dark place - preferably 8 - 10 hours


1/4 cup salt for the cavity (do not include in the stuffing)

1 small sourdough baguette
peel from 1 large lemon
2 sprigs fresh rosemary
1 white onion
1 egg
1/2 cup milk
1/4 cup toasted almonds or pine nuts

  • Pull the brining bag out of your cooler and move to the sink, cut the bag to release the brine being careful not to cut the skin of the turkey
  • Move your turkey to the baking tray and pat try with paper towels, leave for 15-20 minutes to dry while you prepare the stuffing mix
  • Use a blender or food processor to prepare breadcrumbs with the bread - stale bread is the most effective
  • In a bowl combine the dry ingredients - nuts, peel, rosemary, bread
  • Chop or mince the onion and add to the bowl
  • In a small bowl beat the egg and milk and then add to the dry ingredients
  • Mix through thoroughly with your hands until the stuffing is moist
  • Taking small handfuls of salt spread liberally inside the cavity of the bird, being sure to rub salt on as much of the inside as possible. 
  • Place the moist stuffing inside the cavity of the bird; this should be very loosely filled with 1-2cm of space between the stuffing and the top of the cavity as the stuffing will expand during cooking


1 litre water
1/4 cup salt
1/2 cup olive oil
2 sprigs fresh Rosemary
Juice from 1 lemon (used after roasting not during cooking)
1 fresh turkey
  • Preheat your oven to 220C/425F while you truss and baste the turkey
  • You may want to place some paper towel under the turkey to prevent slipping during the trussing process 

  • Turkey lacers are amazing; be sure to pick some up they ensure an easy process and professional looking truss. If you can't find any small skewers will also work
  • Carefully pierce across the cavity using the turkey lacers. Using around 1m of natural twine lace the cavity closed like a corset then use the end of the twine to tie the legs together

  • Baste the skin liberally with olive oil using a pastry brush to spread and get into unusual corners
  • Sprinkle the moist skin with plenty of salt - remember that this is large animal so do not be alarmed if you feel as though you are using a lot of salt
  • Break the rosemary into pieces and spread across the bird

  • Pour a cup of water into the bottom of the baking tray - this will evaporate during baking to help with moisture
  • Put the turkey into the pre-heated oven

  • After 1 hour take the turkey out of the oven (leaving the oven on). Rebaste the skin of the turkey by dipping your pastry brush in the pan juices and spreading over the skin of the turkey
  • Repeat this process for every hour of baking; replenishing the water in the bottom of the pan if it has evaporated
  • In the last hour of baking baste with additional olive oil to ensure a crisp brown skin
  • The length of time you should cook the turkey will vary by the weight of the bird; you should also add 30 minutes of cooking time if you have stuffed the turkey. 
  • As a guide this 19lb (8.6 kg) turkey took around 6.5 hours to cook

  • Much of the fat of the turkey will bubble under the skin during roasting - it is important that this is returned to the meat so adequate resting time is given. 
  • Pour the juice of the lemon over the turkey while it is still warm. It will infuse into the skin and add a stronger citrus flavour
  • Leave the turkey under a foil tent for 60 mins before serving. You can use this time to prepare any side dishes


Pan drippings
2 cups stock
1/2 cup flour

While the turkey is resting take the roasting pan with the drippings and place it on a stove at medium heat
  • Make a slurry using the flour and 1/2 cup of stock; fry the flour into the drippings
  • Slowly add stock until the desired consistency is reached stirring continuously
  • Take off the heat and serve

Let the head of the household carve and enjoy your delicious roast turkey, stuffing and crispy skin.

Why not top it all off with a seasonal dessert? You deserve a treat after all that cooking!

Tuesday, November 19, 2013

Review: Koi Palace, San Francisco

Yank Sing was nice but we were really looking for a more authentic yum cha experience in the Bay Area without having to drive an hour South to Sunnyvale. A quick search for decent dim sum turned up Koi Palace in South San Francisco located conveniently near one of our regular Saturday shopping locations.

On arrival it was total chaos - the right kind of chaos - comprised of an army of eager Chinese families waiting for brunch. Very little English seemed to be on display but the queuing system was efficient; take a number and watch the electronic board with hungry eyes. 

Once seated the dining room is as chaotic but in a cheery way. There are tables shoved in every possible corner to maximise the number of diners. Bustling waitresses wander by with carts and trays or for the less adventurous you can order from a convenient paper menu with pictures - similar to those given at Din Tai Fung restaurants. 

Hand roasted suckling pig $18USD

Finding good roasted pork with crackling in the US turns out to be surprisingly difficult. This was excellent - the meat was tender and juicy the crackling crisp and separated from the meat for the unadventurous. 

Green onion pancake $4.80USD

Scallion pancakes are much more common in the US than at home presumably due to the regional foods brought by the local immigrant population. This is the largest pancake I've ever seen, light and chewy and not at all greasy. Delicious!

Crispy Taro Puff $3.95USD

My favourite dumpling of all time. Mashed taro is filled with a combination pork and vegetable filling then deep fried. This is an excellent rendition but leaves my friends a little wanting due to the fry oil; I don't mind since this is more for me.

Spinach and Shrimp Dumpling $3.95USD

The wrapper is light and thin, the filling is made from large chunks of prawn with vegetables and water chestnut. Fried slightly on the side and served straight from the steamer.

Xiao Long Bao $9.80USD for 10

I'm impressed that Koi Palace have Northern dishes as well as Hong Kong classics so I order a large tray of xiao long bao. Again I can't help but feel I have been spoilt by the paper thin Din Tai Fung wrappers that leave me wanting for other dumplings but the perfectly spiced and steamed filling of these dumplings more than makes up for it. The SF habit of placing soup dumplings in metal wrappers helps with the inevitable juice explosion.

Char Siu Bao $2.95USD

Well it's just not a yum cha lunch without BBQ pork buns is it? These are light and fluffy and obviously made from scratch on site which isn't always the case for high volume dim sum. The filling is good with plenty of meat and not too sweet. 

Sizzling Mongolian Lamb Buns in Hotpot $5.80USD

I have fallen in love with these Northern style buns after finding them in bakeries in Inner Richmond in San Francisco. A thicker bread style wrapper is seared and filled with seasoned Mongolian lamb served piping hot with Peanut oil and Sesame seeds. My eating companions declare them absolutely fabulous and manage to rival the Pork Buns as best yum cha dish of the day and possibly of all time. 

Egg Yolk Lava Bun $4.95USD

Now these are not to everyone's taste and my man put his down and handed the whole plate to me, but for me this is a perfect morsel. A creamy lard based pastry is filled with a salted whole egg yolk custard; it's like a hot Moon cake. Moon cakes are one of my all time favourite foods - I would like to eat more of this dish.

Durian Puff  $6.90USD

I had mistaken these for a similar radish puff that I used to buy at bakeries in Sydney, but the waitress didn't speak English and I can hardly resist an Asian pastry on an off diet day. Crisp rolls of pastry are filled with a Durian cream custard and then deep fried like a donut. Delicious and without the horror of dealing with the smell in preparation. 

Dan Tart $2.95USD

Another tea time classic; whole egg custard tarts in flaky pastry. I skip these but they disappear in seconds into my friends' mouths. 

What's the summary of Koi Palace? This is easily the best Asian food I've eaten in the US and this is some of the best yum cha I've eaten in my life. It's twice as good as Yank Sing for 2/3 the price. The food was so good I couldn't stop eating until I waddled out the door - calories well spent though I can't remember the last time I had a meal that satisfying.

Service is kind of what you expect - rushed, busy, chaotic and with varying levels of English. Who cares when the dumplings are this damn good?

Koi Palace

Serramonte Plaza
365 Gellert Blvd
Daly City, CA 94015
Tel: (650) 992-9000

Authentic Chinese tea house and restaurant
Expect to battle hungry Chinese grandmas for a table

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Tuesday, October 15, 2013

Recipe: Low carb "coconut rough" bites

Whether you're looking for 'fat bombs' to add fat calories or whether you just need a sweet treat without breaking a low carb diet this low carb rendition of an antipodean favourite is just delicious.

Low Carb Coconut Rough

1 cup shredded coconut
1/2 cup coconut oil
1 cup Splenda
50g unsweetened baking chocolate
1 tbpsn cocoa
2 - 4 tbpsn cream or coconut cream


  • In a pan melt the coconut oil, this will be soft at room temperature and will require only light simmering
  • Add the Splenda and stir until the sweetener is melted
  • Melt the chocolate in the microwave or a double boiler and add to the oil mixture; then add the cocoa and mix thoroughly
  • Add the shredded coconut and stir while heating on a low temperature
  • Slowly add the cream, for a vegan variation use coconut cream
  • Cook until all the coconut is soaked through with the fudge mixture,
  • When the mixture has reached the consistency of gravy turn the heat off
  • Take a small pan or tupperware container - I used a 10cm * 15cm container
  • Pour the hot fudge mixture into the pan, you may need to tap the container on the bench to get the coconut mixture to create a smooth top
  • Leave to rest until close to room temperature and then refrigerate until solid, preferably overnight
  • If a white layer forms on the outside this is excess coconut oil that has not soaked into the coconut and is perfectly safe to eat
  • Cut into cubes, this recipe should make around 25 pieces
  • A shout out to Guittard 100% Cacao baking chocolate which is delicious and the lowest carb chocolate I can find on the market
  • Calories listed are for the whole batch per piece macros are 62 Calories, 1.6g Carb (1.3g net), 6.7g Fat

Sunday, October 13, 2013

Review: Sweet Maple, San Francisco

One of the things they don't tell you about growing up is how wonderful brunch is, a misspent youth meant I rarely saw lunchtime on a weekend. You get a little older and a lot less single and find yourself spending less time hugging the bathroom floor on a Sunday morning; suddenly breakfast sounds like a great idea.

Finding a great brunch spot in a new city is often a gamble involving overcooked eggs and generous but doughy pancakes. Luckily for us it turns out that one of the best brunch spots in San Francisco happens to be in our building.

Sweet Maple is a bustling cafe in Pacific Heights, at the corner of Steiner and Sutter Streets; often found with a large cult following queued up on the sidewalk outside. They only open for Breakfast and Lunch (9am - 3pm) and have a menu to match, but with this kind of business you can't imagine they need to open for dinner.

The waits can be long; being in our building we have the choice of pottering down at will but I would recommend coming before 10am or after 1:30pm on a weekend. The cafe caters well to the queue though with magazines, free coffee and water on hand as well as numerous chairs and benches.

Americano $2.75USD (milk based espresso drinks $3.75USD)

The coffee is easily the best I've had in San Francisco. They use all single origin coffees with a standard 2 shots per drink; delicious.

Big Hip French Toast - Millionaire style $12.95USD

The cafe really has every breakfast option one could imagine but what they are famous for is the "Millionaire Bacon" thick cut apple wood smoked bacon baked in Maple Syrup and Spices. You can add eggs and the famous bacon to any French Toast order.

Hass Benedict $13.50USD

I love the variations they have on classic dishes here; in this case I have ordered an eggs benedit with slices of roasted turkey, an entire avocado and a divine Chipotle Hollandaise. The sauce is delicious and the meat flavourful and moist, though I do not eat them I am assured that the side order of varietal potatoes is excellent.

The selections are endless though - all the meats are grass fed and delicious, the bread products are top quality (a notable a rarity in the US). Though pricey at $4.75 the homemade sausages, pork lime or chicken apple, are a definite must as a side for the protein lover. Fruit, pancakes, egg dishes and even lunch meals like salads and burgers are available. There's also a huge range of sides and additions for an extra on your meal, I can't imagine anyone not finding a dish they loved. Everything is delicious and the entire restaurant is filled with smug looking patrons.

What amazes me more than than the food is the service; despite being busy we are seated quickly and attended to graciously. The food comes within a few minutes of us ordering. What else can I say? This is almost the perfect brunch venue, much recommended and I look forward to taking visitors.

Sweet Maple 

2101 Sutter St, San Francisco, CA ‎
(415) 655-9169 

Sunday brunch perfection
Come early or late or expect to wait

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Thursday, October 10, 2013

Review: Yank Sing, San Francisco

Yum cha is the ultimate meal for me; tiny surprise morsels that fly by, a thousand tastes to share and a new surprise every time. When I heard that there was a James Beard award winning dim sum restaurant in San Francisco I just had to go. 

On a Sunday the place is thrumming with customers, the restaurant is decked out in the atrium of the Rincon Centre an upmarket shopping mall near Divisadero. Despite the many extra tables and our reservation we still have to wait 25 minutes with a motley crew of ravenous looking customers. A healthy number of eager looking Chinese mothers are in attendance - always a good sign at a Sunday dumpling event. 

My approach to yum cha is to get as many dishes as possible so I can try everything; even at the risk of leaving things behind. To be honest this isn't ideal at Yank Sing which is a good 3 times more expensive than any yum cha I've been to outside a casino. Still now I know what is worth separating me from my dollars and next time I'll come in with targeted ideas of what to choose. 

Szechuan green beans

A good rendition of this dish, the garlic is roasted and chewy but nothing extra exciting. 

Peking Duck with wheat buns

I don't understand the use of Vietnamese wheat buns in Chinese food in the US, but the sauce is delicious and the duck is crispy and sweet. 

Xiao Long Bao

These are good, the juices are warm and delicious and the dumpling is turned with spectacular care. Unfortunately spoilt by years of Din Tai Fung in Sydney we are a little disappointed that the skin isn't a little more dainty. 

Green Onion Pancake

Light, delicious, morish. The flakiness of the pastry makes me suspect they use lard, when it's this good it's worth it. I would come back for this dish alone. The cake is accompanied by a sticky satay sauce that sticks to the roof of your mouth in a satisfying fashion. 

Beef ho fun

The texture on this noodle could have been better, it felt like it had been in the steam trays too long. The filling is nice and peppery though. 

Fried pork breakfast bun

This is one of those dishes I look out for but isn't always available at every dim sum place. Instead of the white soft mantou style bread that Hong Kong made famous in the west with the char sui bao these Shanghai style baozi are made with a thick pastry skin more like a dumpling. Fried crisp and steamed to perfection, worth looking out for.

Combination Taro dumpling

This is always my favourite yum cha dish and if I can't find it I'll order it. Soft taro mash is filled with a meat and vegetable filling and then deep fried until the taro puffs up like a crisp cloud. I order these and they come out piping hot and wonderful, another 'must have' order on a return trip.

Dan Tart

I passed on the tarts but the boy managed to finish the plate despite crying full, which is a good sign. 

Mango Pudding

My weakness are the creamy squishy desserts and they have a mango pudding so I'm set. My only wish was that they served it with evaporated milk as you get at home. 

Unfortunately I didn't get a photo of the menu and my bill was in Chinese; so what do I mean when I say it was expensive? We went for brunch with 3 people and drank mostly tea and soft drink and the bill was over $200. I admit that I ordered a lot (not everything got photographed) but even still the same meal at home would have cost $90 and been of similar quality. When you compare to other dumplings in the Bay Area I can see why it gets such smashing reviews - good quality and authentic Asian cuisine can be very hit and miss. That being said I've enjoyed meals of $12 in tiny bakeries in Inner Richmond must as much.

The service is what you expect at a yum cha restaurant; fast paced, a little rushed and a little pushy. You can see the occasional American diner who is confronted by this but a lifetime of eating in hole in the wall Chinese eateries and I expect nothing less. Yum cha is always best observed with someone who either speaks Chinese or recognises the food; otherwise you can get some interesting surprises. I am happy as larry though, they have all my favourite dishes and at excellent quality. 

Not an every week brunch, but definitely a good spot for visiting guests or celebration meals. 

Yank Sing

101 Spear St, San Francisco, CA ‎
Ph: (415) 781-1111

Upmarket yum cha 
Watch what you order and make your dollars count

Tuesday, August 20, 2013

Recipe: Beef Bulgogi

Things have been a little quiet on the gourmande front because I'm losing weight at the moment, but that means plenty of room for good low carb recipes. This is one of our home favourites.

Beef Bulgogi

2 tbspn of soy sauce
3 tbspn of water
1 tbspn of Mirin 
1 tbspn of honey (or Splenda for low carb)
2 tbspn of sesame oil
2 chopped green onions
4 cloves of minced garlic
pinch black pepper
500g Sirloin Steak

To Serve

1/2 cup ssamjang
leaves of 1 head of romaine


  • Cut the beef into very thin slices; for best effect chill or freeze slightly so you can cut thin strips
  • In a bowl mix the soy sauce, water, mirin, honey, sesame oil
  • Add the green onions, black pepper and garlic then mix thoroughly
  • Add the beef strips and stir to ensure that all the beef is covered
  • Marinade for at least 4 hours

  • Heat a BBQ or a flat grill until very hot. For best effect I tend to oil the pan slightly with more sesame oil and a little salt
  • Grill the meat in small batches, it will cook quickly so be ready to flip and transport off the grill.

  • Serve with cold lettuce leaves and ssamjang. You can buy ssamjang at most Korean and Asian supermarkets or you can make some fresh 
  • Place a piece of lettuce in your hand, slather on some ssamjang and then 2-3 pieces of meat. Wrap up the lettuce leaf for low carb Korean deliciousness

Saturday, August 3, 2013

Recipe: Low Carb Buffalo Chicken

Buffalo Chicken

500g chicken breast
8 tbpsn hot sauce (Tapatio for preference)
8 tbspn butter
2 tbspn low sugar ketchup
2 tbspn white vinegar
2 tbpsn almond flour
1 tspn smoked paprika
1/2 tbspn chili flakes
oil for frying


  • Cut the chicken into strips or cubes, the smaller the pieces the higher the oil saturation will be so watch your calories and think smart
  • In a bag place salt, pepper, chili, paprika and almond flour. Then place the chicken in the bag, shake until the chicken is well coated 
  • Heat the pan super hot and add the chicken
  • Fry until the chicken is brown and crisp, then place asside
  • While the pan is still hot add the butter and melt on a medium heat
  • Add the hot sauce, vinegar and ketchup and mix until a smooth consistency
  • Add the chicken back to the fry pan and shake to coat the chicken
  • Serve with celery sticks and fresh Ranch or Blue Cheese dressing
  • Best accompanied with your favourite low carb beer or soda

Sunday, June 16, 2013

Recipe: Low Carb Gluten Free Coconut Cookies

The hunt for the perfect low carb sweet treat continues. These cookies are great because they're low carb, gluten free and nut free meaning you can serve them at school and work functions to cover many diet needs. Due to the high oil and low flour ingredients you should treat this dough as you would shortbread.

Low Carb Gluten Free Coconut Cookies

1/2 cup raw coconut flour
1/3 cup unsweetened coconut
1/2 tspn baking soda
4 tbpsn butter
2 tbspn coconut oil
1 cup Splenda
1 egg


  • Preheat the oven to 165C (325F)
  • Combine dry ingredients in a bowl and mix well
  • Melt the butter and the coconut oil in the microwave for 20 secs on high
  • Add the melted oils and the egg to the dry ingredients
  • Mix well using an electric hand mixture or wooden spoon
  • Tip the mixture onto parchment paper and knead into a dough
  • Place a second piece of parchment paper over the top of the dough and roll to around 5mm depth
  • Place the rolled dough into the fridge - the oils will need to set slightly before you are able to cut the cookie shapes
  • Cut the dough using a small glass or a cookie cutter - due to the high oil content the dough can be volatile simpler shapes are easier to prepare
  • Reform the ball of dough, the heat from your hands should be enough to make the oils malleable again and then roll flat
  • Repeat until all the mixture is used
  • Place on baking paper and put in the oven to bake for 5-7 minutes
  • Once browned leave to cool on a cooling rack, the dough will firm significantly once cooled
  • Makes around 24 small cookies
  • Macros per cookie; 50 calories, 3.4g carbs (1.5g net), 3.8g fat

Saturday, June 8, 2013

Keto friendly recipes: Low Carb Peanut Butter Cookies

This is my first round of low carb baking and boy is it an easy recipe. 

Low Carb Peanut Butter Cookies

1 cup of chunky peanut butter
1 cup of cream cheese
2 eggs
1.5 cups splenda
Whole peanuts for garnish


  • Preheat the oven to 180C
  • Measure peanut butter and place in a mixing bowl
  • Put the cream cheese in the microwave for 10 secs to soften then add to the bowl
  • Put eggs and Splenda in the bowl and mix thoroughly. If you use an electric mixer be careful as this batter is very soft and can splash
  • Place baking paper on a baking tin, put a spoon of batter about 2 inches apart for each cookie. Smaller cookies are best as these are very calorie dense
  • Flatten the dough with a fork to form a cookie, these cookies will not spread so the size of  the cookie will remain the same after baking
  • Press one whole roasted peanut into the top of each cookie
  • Bake for 15 mins and then place on a cooling rack once cooked
  • The cookies will be very soft while warm, best to wait until cooled before picking up
  • Makes around 24 cookies 
  • Nutrition below is for the whole batch. Macros per cookie are 92 calories, 3g Carbs (2.3 Net), 7.6g fat

Thursday, June 6, 2013

Keto friendly recipes: Low Carb Vegie Fritters

When you first start out on a low carb diet you think you can never get sick of bacon and eggs. A few months later and you find yourself dragging your feet towards the skillet! Here's my favourite brunch treat - Corn Fritters - made keto friendly.

Low Carb Vegie Fritters

1 capsicum (bell pepper)
1/2 onion
1 cup raw spinach
1/2 cup almond meal/flour
3 large eggs
1/2 cup unsweetened almond milk
salt and pepper to taste
oil for frying


  • Dice the onions and capsicum into small pieces, about 1cm (1/4 inch) in width
  • Hold the spinach in a bunch with your hand and shred into small slivers
  • Put in a mixing bowl then add the almond flour

Mix the almond flour through until the vegies are coated in the flour
Crack the eggs into a bowl, add salt and pepper and the almond milk and then beat until well mixed

  • Add the liquid egg mix into the mixing bowl and stir well, the almond flour should thicken and cause a batter with the liquid
  • If the consistency is wrong add another tbspn of almond flour

  • Lightly oil a flat pan or skillet and heat on a medium flame
  • Add a wooden spoon full of the vegetable batter to form each fritter
  • Keep on a medium heat or the fritter will burn before the egg and vegetables cook through

  • When the sides of the fritters begin to cook flip quickly with a spatula and fry on the other side until cooked through (should be 2-3 mins or less)

  • Top with your favourite keto friendly toppings - here I have pictured Sour Cream and Tapatio Hot Sauce and Goat Cheese with Basil Pesto
  • This recipe should make 6 fritters - 2 per person is a solid meal. 
  • Nutritional info below is for the whole batch. Macros per person are 301 calories, 9 carbs (6 net), 25g fat.
  • If you want to drop the calories and/or fat then omit the toppings and dust lightly with salt and pepper before serving