We will do the Keto ones first then we will do the regular ones for the non keto lovers
Keto Corn Fritters With Whipped Feta 25 minute total time (July 16:National Corn Fritters Day.)
How many carbs are in Keto Corn Fritters?
Each serving of Keto Corn Fritters contains approximately 8 grams of carbohydrates. This makes them a great choice for those looking to maintain a low-carb lifestyle without sacrificing flavor.
Key Ingredients for Keto Corn Fritters With Whipped Feta
Corn (1 cup):
Fresh or frozen corn adds natural sweetness and a delightful crunch to the fritters, making them a standout low-carb snack.
Eggs (2):
Eggs act as a binding agent, ensuring all the ingredients hold together while adding richness and flavor to the fritters.
Almond Flour (1/2 cup):
A great low-carb alternative to traditional flour, almond flour provides structure and a nutty flavor to these fritters.
Parmesan Cheese (1/4 cup):
Grated Parmesan adds a savory, cheesy note that enhances the overall taste and texture of the fritters.
Baking Powder (1 teaspoon):
This leavening agent ensures the fritters are light and fluffy, creating a perfect golden-brown exterior.
Garlic Powder (1/2 teaspoon):
Garlic powder infuses the fritters with a subtle yet satisfying garlic flavor that complements the sweetness of the corn.
Onion Powder (1/2 teaspoon):
Adding depth and savory flavor, onion powder enhances the overall taste profile of the fritters without overpowering them.
Salt (1/4 teaspoon):
A pinch of salt brings out the flavors of the ingredients, making each bite more enjoyable.
Black Pepper (1/4 teaspoon):
Black pepper adds a hint of spice, balancing the sweetness of the corn and enhancing the overall flavor.
Fresh Herbs (2 tablespoons):
Chopped herbs like parsley or cilantro provide freshness and brightness, elevating the dish with vibrant flavors.
Instructions
Instructions
In a large bowl, combine the corn, eggs, almond flour, Parmesan cheese, baking powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Heat a skillet over medium heat and grease lightly.
Drop the mixture by spoonfuls onto the skillet, flattening slightly.
Cook for 3-4 minutes on each side, or until golden brown.
For the whipped feta, blend feta cheese with olive oil until smooth.
Serve the fritters warm, topped with the whipped feta and fresh herbs.
For a spicy kick, add chopped jalapeños to the mixture.
These fritters can be frozen and reheated in the oven.
Nutrition
Serving Size: 2 frittersCalories: 175Sugar: 1gSodium: 250mgFat: 12gSaturated Fat: 3gUnsaturated Fat: 8gTrans Fat: 0gCarbohydrates: 8gFiber: 3gProtein: 7gCholesterol: 150mg
We loved this recipe so much... if you want where we got the recipe from and click the link below for more info on it.
https://ketodites.com/keto-corn-fritters/?utm_source=Pinterest&utm_medium=organic
KETO HOT DOGS ( July 4TH )
The good news is that now you can make homemade Keto Hot Dogs (Pretzel Dogs) in just 30 minutes with some simple ingredients.
These low-carb hot dogs can be kept in the fridge for up to 5 days. You can reheat them in the microwave or in the oven.
You will Need 8 Hot dogs
For the dough:
- shredded mozzarella cheese
- cream cheese
- salt
- baking powder
- garlic powder (optional)
- Italian seasoning (optional)
- almond flour
- large egg
- egg yolk (optional)
- water (optional)
- everything bagel seasoning, sesame seeds, poppy seeds or coarse salt for topping
- How to Make it:
- In a bowl, combine the mozzarella and cream cheese and heat over a double boiler or in the microwave until the cheese is melted. Stir to combine the cream cheese with the melted mozzarella.
- Let it cool for 2 minutes, then add in the salt, baking powder and 1 3/4 cups of the almond flour. dd one beaten egg. Stir with a spatula to incorporate. Alternatively if the cheese is not too hot to handle, knead with your hands.
Add garlic powder and Italian seasoning (both optional). Mix to combine.
Sprinkle almond flour on a working surface. Add the dough. Roll out into a rectangle, 1/4 to 1/8 inch thick.
Cut 8 small rectangles, to just cover around each hot dog.
Wrap hot dogs into the dough, place on a baking sheet.
Preheat oven to 400 F.
In a small bowl whisk together the egg yolk and water. Brush the tops of the dogs with egg wash. Sprinkle sesame seeds or seasoning on top (optional).
Bake for 14-16 minutes, until golden.
Each Keto Pretzel Dog is 5 net carbs
I found this recipe online on Pinterest and really enjoyed making them . You can get to the link here and see a more detailed description and give them a look and follow if you are into that.
Keto Pistachio Cheesecake Mini's (July 30: National Cheesecake Day )
Ingredients
16 ounces of cream cheese
1 cup granulated sugar substitute
1 cup full fat sour cream
1 ½ cups of heavy whipping cream
2 teaspoons of pistachio extract
¼ teaspoon of sea salt
3 drops of all-natural green food coloring (optional)
1 ½ cups of almond flour
¼ cup of chopped salted pistachios
¼ cup of melted unsalted butter
¼ teaspoon of salt
2 tablespoons of granulated sugar substitute
¼ cup of chopped salted pistachios
Instructions
Keto Almond Crust
Mix the almond flour, chopped pistachios, sugar substitute, and salt in a small bowl.
To this mixture, add the melted butter.
Stir until well combined.
Press the crust to the bottom of 4-ounce mason jars or 9-inch pie dish
Place the mason jars with the crust in the refrigerator and proceed to make the pistachio cheesecake filling.
Keto Pistachio No-Bake Cheesecake Filling
In a large bowl, beat on high the softened cream cheese, sour cream, sugar substitute, pistachio extract, green food coloring, and salt.
Scape the sides of the bowl several times.
Add the cold, heavy whipping cream slowly into the cheesecake batter and whip for 3-5 minutes or until fully combined and light and airy.
Using a piping bag or large ziplock bag with a slit on one of the corners, add the cheesecake filling into the individual jars that have the prepared crust. If making one large pie, spread the filling to the prepared crust.
Sprinkle the tops of each mini cheesecake with chopped pistachios.
Allow the cheesecakes to chill in the refrigerator for 15-20 minutes for the best flavor. If making one large pie, make sure you chill the cheesecake for a minimum of 8 hours so that it can be served easily. See notes for details.
Store the cheesecake in the refrigerator for up to 5 days or freeze for up to 3 weeks.
NON Keto Recipes!! (APP, Entree, and Desserts )
Corn Fritters the quick and easy way !! ( Celebrated July 16th )
Ingredients
1 can corn kernels (about 1 1/2 cups, drained)—fresh or frozen corn works too; my granny always said fresh is best but honestly, tinned is just fine.
2 eggs—if you’re out, one large egg and a splash of milk does the trick in a pinch
1/2 cup plain flour (all-purpose)—you can use wholewheat if you’re feeling healthy. Self-raising works too, just skip the baking powder.
1/4 cup milk—any kind! I often use oat if it’s hanging around
1/2 small onion, finely chopped—sometimes I swap this for chives or spring onion, whatever’s wishing not to be wasted in the fridge
1/2 teaspoon baking powder—optional, but makes them fluffier (I skip it if I use self-raising flour)
1/2 teaspoon salt (give or take—sometimes I barely sprinkle it if the corn’s really sweet)
Black pepper, a few grinds—I tend to go heavy handed, you do you
Oil, for frying—vegetable, canola, sunflower, even a splash of olive oil now and then
Instructions
Toss the corn (drained), eggs, flour, milk, onion, baking powder, salt, and pepper into a big bowl. I know some folks like to beat their eggs beforehand but I just whack them straight in. Mix till it’s all just barely combined—don’t overthink it! The batter will look a bit lumpy; that’s normal.
Heat a splash of oil in a non-stick frying pan over medium heat. Not too hot, or the outside will cook way too quick and burn before the inside sets (ask me how I know…)
Drop heaping spoonfuls of batter into the pan, gently pressing them to flatten. Roughly two tablespoons per fritter does the trick—about the size of an Aussie fifty-cent coin (if you know, you know). Don’t crowd the pan. I do mine in two rounds usually.
Fry 2–3 minutes per side, until golden brown and crisp. If your first batch is a touch pale, just leave the next ones in a smidge longer. I often sneak a test piece here. Quality control, right?
Transfer to a plate lined with paper towel—this helps keep them crisp and not all soggy. But if you forget, honestly, nobody cares. You can use anything for Dipping but we love a good Buttermilk Ranch with ours! Try different Sauces if you would like to .
This recipe was brought to you by
Tested by the Pandamonium Crew...we loved it
Homemade Kentucky Fried Chicken ( July 6 Fried chicken Day )
Prep Time
40minutes mins
Cook Time
15minutes mins
Marinating Time
30minutes mins
Total Time
1hour hr 25minutes mins
Course
Main Course
Cuisine
American, Southern-style Fried Chicken
Servings
8
Calories
439 kcal
Equipment
Large mixing bowl
Whisk or fork (for beating egg and mixing)
Deep frying pan or heavy-bottomed skillet
Tongs or Slotted Spoon
Wire rack or paper towels (for draining fried chicken)
Measuring cups and spoons
Plate or tray (for dredging flour)
Knife and cutting board (for cutting the chicken)
Ingredients
1 whole chicken cut up into 8 pieces
1 cup buttermilk
1 large egg beaten
2 cups all-purpose flour
¼ cup ground paprika
2 tablespoons garlic powder
2 tablespoons ground white pepper
1 tablespoon celery salt
1 tablespoon ground black pepper
1 tablespoon dry ground mustard
2 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried basil
1½ teaspoons dried oregano
1 teaspoon ground ginger
½ teaspoon MSG optional
Vegetable oil for frying
Instructions
Cut the whole chicken into 8 pieces and pat dry.
In a large bowl, whisk together buttermilk and beaten egg. Soak chicken pieces for 1–2 hours if possible.
In another bowl, combine flour with all the spices (paprika, garlic powder, white pepper, celery salt, black pepper, dry mustard, kosher salt, onion powder, thyme, basil, oregano, ginger, and optional MSG).
Remove chicken from buttermilk mixture and dredge thoroughly in the seasoned flour. For extra crunch, dip again in buttermilk and flour.
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry chicken pieces in batches for about 15-20 minutes until golden brown and cooked through.
Transfer fried chicken to a wire rack or paper towels to drain excess oil.
Let rest for a few minutes before serving.
This recipe was found on Pinterest and tested by the Pandamonium Team.
HOMEMADE Vanilla and fresh Strawberry easy 3 ingredient Ice cream. ( National Ice Cream Day July 16th)
Ingredients:
500 ml whipped cream
1/2 cup condensed milk
3.5 oz. strawberries
Directions:
Step 1
Whisk 500 ml of whipped cream in a container using a handheld mixer until smooth, then transfer it to a bowl. Next, add 1/2 cup of condensed milk and whisk again until fully blended. After this, chopped your strawberries into small chunks.