When you say powdered Parmesan, do you mean the green can stuff, or real grated Parmesan? And are you frying shallow or deep?

I haven't done it, just thinking about it. I like Parmesan, but it could be something else that is low carb and would crisp up when fried.

That sounds delicious! I'm not sure I've seen Parmesan in a brick lately, I'll look for it.

What are you looking to fry?

Many foods can get a nice, crispy coating by searing correctly.

Blfenton, I made a similar recipe recently with boneless chicken breaded with bread crumbs and parmesan. I usually buy the stuff already grated in the plastic containers. I didn't fry it though, I put it in the oven at 375.

I use "Panko" sometimes...mixed with the green can Parm. You can also make breadcrumbs (using whole wheat bread: healthier) then toast them in the oven with a bit of olive (or good) oil.... then when you bake whatever you have breaded, it turns out nice and crispy. (I am allergic (I think) to olive oil).

I've done it with the brick myself with great results. Another option is crushed corn flakes.

You know, we love both freshly grated Parmesan and the Parmesan in the plastic bottle put out by Krafts. Each of them have their own place in the kitchen, in my opinion. I certainly keep both in the refrigerator. Its just like Hellman's Mayonnaise and Kraft's Miracle Whip. We keep both simply because each is used in our kitchen. Neither the freshly grated Parm or the green can Parm, nor the mayonnaise or Miracle Whip are denigrated in this house.

I've done it with shredded parmesan, not the powered type product from the green label jar. It's been a while, but I've dipped petrale in an egg wash, then parmesan shreds and it works great - and not always shredding it myself, you can buy it where it looks like little mini-sticks instead of powder ;) I'll take shortcuts sometimes when cooking, preshredded from the deli is acceptable to me. Chicken would be a bit longer cooking time but I don't envision the cheese becoming too browned.

I've done as others have said here mixing egg white and Parmesan. Grated myself or store bought but for the love of God do not use the canned stuff. That is totally gross and will ruin Flavor of your dish.

Bossy....funny. You and Walnutcreek are at opposites!

Hiya socks! WC is very kind, I OTOH, a hater towards miracle whip and green can parm

No bread crumb recipes, this is for low carb.

"but for the love of God do not use the canned stuff. "

I've used that since I moved away from the store that had blocks.

"You know, we love both freshly grated Parmesan and the Parmesan in the plastic bottle put out by Krafts. Each of them have their own place in the kitchen, in my opinion."

That is my opinion also.

"hater"

I'm not out to change your mind, haters gonna hate.

The Green Can reminds me of home and restaurants growing up. There's something about it that I will still enjoy in a checkered tablecloth Italian place to this day.

At home, no ;-)

lucille, I wonder if something like almond meal (aka almond flour) would work -- even in combination with parmesan.

That is brilliant. Especially for some fish.

While I was ordering almond flour I saw different kinds of flours advertised including coconut flour, I had no idea these even existed. But in researching carbs the almond flour appears to be best so far so I ordered a couple pounds. Thank you party music for the suggestion.

Someone above asked what I was going to fry. Years ago as a child when I lived in NYC, every year at about this time there was the Feast of San Gennaro in Little Italy. My family would go to this festival and after, went to a small restaurant whose name I no longer real for an Italian meal.

I would order the fritto misto which included various fried veggies and seafood, I was especially fond of the calamari.

So when the almond flour arrives I am going to try to make some calamari.

I remember eating fired smelts at Christmas. I used to love them.

Now, I deep fry shrimp every once in awhile. I adore the crispy coating!

(I just use corn starch)

You can also dredge meat using vital wheat gluten (if you aren't gluten-free) and protein powder (like whey protein isolate that doesn't have any flavor/sweetener), and the every popular pork rinds (which also make a great low-carb pizza crust or breadsticks - if you need a recipe).

As for using almond flour, it's a must-have in my kitchen (along with coconut flour). Excellent ingredients for anyone on a low-carb or low-glycemic diet.

-Grainlady

'wheat gluten'

Looked it up, seems like it has way more carbs than the almond flour.

***One-quarter cup of VWG (vital wheat gluten) has 6 g. carbs and 23 g. protein. Down-side - it doesn't contain any fiber.

***One-quarter cup of Almond Flour has 6 g. carbs and 5 g. protein

***One-quarter cup of Coconut Flour has 18 g. carbs and 6 g. protein, but a little goes a l-o-n-g way - you don't use it in amounts like you do almond flour. I make six muffins with 3 eggs and 1/4 c. coconut flour (butter, milk, low-carb sweetener, vanilla, salt, baking powder).

(Amounts may vary with brands.....)

Dana Carpender, best-selling author of multiple Low-Carb cookbooks uses vital wheat gluten in recipes. It's been a key ingredient in LOTS of low-carb cooking/baking. We've been low-carb (actually low-glycemic, but it's all good) since the 1990's - been there, done that....got the T-shirt ;-).

If you want crispy food - get an Air Fryer. One great way to skip breading and fat and still get unbelievably crispy fried foods.

-Grainlady

Looked at the air fryers, they look interesting, have never seen one. I have to look into the nonstick coating and make sure they are silicon based rather than Teflon based because I have birds.

Gosh, I haven't thought of those green cans of 'Parmesan' in ages. What's in there, along with the alleged Parmesan?

If you use almond flour remember to coat things lightly as it is loaded with calories.

Thank you. I am currently counting both carbs and calories. Because I'm cutting carbs, I can have a certain amount of fats, so if I'm careful with the almond flour I think it will be OK.