Yesterday I decided to do my first deep-fry on Keto. My wife loves mozzarella sticks, so I froze a bunch of string cheese portions. The frozen sticks were dipped in egg wash and dredged in a crumb consisting of ground up pork rinds and parmesan cheese. I laid them on a sheet tray and froze them. Then I re-dipped and re-dredged them so they had a thick crust. I froze them again.
I baked up 2 at 425 for 10 minutes and got puddles with crunchy bits. Then I deep fried them. Sweet Cthulhu they fried up amazingly well. The outsides were ultimate crispness and the insides perfectly gooey. My wife was pleased.
Turns out, I have a stomach-turning revulsion reaction to pork rinds. Not like an allergy, just an aversion. I felt nauseous being around them. This makes me sad because they were the PERFECT crispy-crust making substance for keto.
So I ask you, my Frying-Friends: What other crumb options are there or what kinds of batters have you made for coating foods destined for that deep deep fry?
Btw, I have photos of my mozzarella stick adventure, but I do not have imgur or whatever that is and no intention of creating new accounts anywhere. If there’s a place to drop them that does not require any kind of account, I would be happy to do that. If not, sorry for the tease.
Edit to add photos (thanks u/ilovecarrotcakes):
One baked and two fried:
Double-coated, on sheet tray in deep freeze: