This is a recipe I’ve been meaning to try, but it got buried in my files. So many recipes; so little time. 🙂 Well, I’m sure glad I finally got around to finding this “lost” recipe and trying them. These reminded me of Southern hush puppies, both in texture and a little bit in taste. These were inspired by a high-carb Pumpkin Fritter recipe I saw on allrecipes.com a few years back but just haven’t gotten around to trying it until today. I substituted more low-carb suitable flours and added some curry and Garam Masala to punch up the flavor in a new direction. The result was a most delightful surprise! These are sooo good! they’re almost like a dessert! The Indian spices are optional but a phenomenal flavor twist on a traditional recipe.
These “hush puppies” are not suitable until Atkins Phase 2 OWL, grains rung of the reintroduction carb ladder. They are not suitable for Primal-Paleo without “flour” substitutions.
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1 scant cup pure pumpkin puree (exactly half of a 15-oz. can) DO NOT USE PUMPKIN PIE FILLING!
2 large eggs, beaten
6 drops liquid stevia (or a little sweetener of your choosing)
½ c. plain whey protein (I use NOW brand)
3 T. oat flour (grind from 100% certified gluten-free rolled oats if you need a gluten-free version)
1/3 c. coconut flour (I use Honeyvillegrains)
1 tsp. baking powder
½ tsp. curry powder (optional)
1 tsp. optional Garam Masala
1/8 tsp. sea salt
½ packet stevia or Splenda (optional)
½ tsp. glucomannan (konjac) powder (or xanthan gum)
Your preferred oil for frying (I used part palm shortening and part coconut oil)
DIRECTIONS: Measure the pumpkin into a medium mixing bowl. Beat the eggs into the pumpkin. Add the sweetener and stir. Measure all dry ingredients on top of the wet ingredients and stir with a rubber spatula. Fold the batter on top of itself several times to mix the ingredients and let the glucomannan powder “set up” the batter a bit thicker. Heat your choice of frying oil in a deep skillet or wok over medium high heat. Drop the batter/dough by tablespoons into hot oil. I had enough batter to make 16 and only fried 8 at a time to avoid overcrowding and oil cooling off too much. Fry the fritters for about 1minute on a side. When both sides are golden grown, remove them with a slotted spoon to paper toweling to drain. Serve alongside any Indian foods or they are delicious just by themselves!
NUTRITIONAL INFO: Makes 16 fritters, each contains: (assumption: after draining, ¼ tsp. oil is still consumed per fritter)
1.8 g fat
3.24 g carbs, 1.2 g fiber, 2.04 g NET CARBS
3.9 g protein
59 mg sodium