Crisp Veggies
Author: Angie Alt
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Serves: 4 servings
- Line a baking sheet with paper towels, sprinkle zucchini with a small amount of salt. Zucchini will begin to sweat, soak up liquid with paper towels.
- Use a mandolin or sharp knife to slice shallot as thinly as possible, making small rings.
- Spread dried zucchini and shallots out on clean baking sheet, dust with cassava flour.
- Heat palm shortening in cast iron skillet to approx. 160 degrees.
- Quickly fry zucchini and shallots in batches, just until crisp and golden.
- Drain on paper towel lined plate.
- Top burgers with crisps.
These burgers were inspired by a mash-up of several different burger recipes I found on Epicurious.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/crisp-veggie-topped-tapenade-stuffed-burgers/
3.4.3177