My husband and I recently embarked on a low-carb lifestyle. Considering that I have been following a healthy diet and fitness routine since 2002, I know how important it is to have as many options as possible on whatever plan you're following. Being successful on a low-carb diet will not work if you only eat bun-less cheeseburgers. Variety is key, so finding alternatives to carb-laden favorites is critical. This recipe is adapted from one by George Stella. It was my first time working with a deep fryer, which was kinda nifty. :)
Ingredients:
- 3 to 6 cups of canola oil (or vegetable oil)
- 3/4 cup of Egg Beaters Southwestern style
- 1/4 heavy cream
- 2 1/3 cups of soy flour
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon onion powder
- 1 teaspoon Mrs. Dash Table Blend
- 12 individually-wrapped light mozzarella sticks (I used plain light mozzarella sticks and light mozza/cheddar blend sticks.)
Directions:
- In a bowl, whisk Egg Beaters and cream.
- In another bowl, mix all the breading ingredients together.
- Cut the mozzarella sticks in half, for 24 sticks total.
- Dip the sticks in the egg mixture and then the breading, coating them as completely as possible.
- Place the sticks on waxed paper on a baking sheet, using waxed paper between layers and topping with waxed paper.
- Freeze for 2 hours.
- Fill deep fryer with oil according to manufacturer's instructions.
- Heat the oil to 350 degrees.
- Carefully fry sticks for about 2 minutes for each batch. Be sure not to leave them in too long, or the cheese will ooze out.
- Drain on paper towel and serve with a low-carb Marinara sauce.
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