Curried Pumpkin “Puppies”

Click to enlarge

There is a recipe I came across a number of years ago.  But as with most recipes, so many to try and so little time.  🙂  Well, I’m sure glad I finally got around to tinkering around with a basically great foundation recipe.  They remind me of Southern hush puppies, both in texture and a little bit in taste.  My inspiration was a Pumpkin Fritter recipe I saw on allrecipes.com maybe 8 years ago.  After substituting low-carb flours and adding curry powder and Garam Masala to push the flavor in a new direction, the result is astounding!  These are sooo good, they’re almost like eating a dessert!  The Indian spices are optional but a phenomenal flavor twist on a traditional recipe.

These “pumpkin 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.

INGREDIENTS:

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 immediately with Indian foods or whatever you like!  You won’t be sorry!.

NUTRITIONAL INFO:  Makes 16 fritters, each contains: (assumption: after draining, ¼ tsp. oil is still consumed per fritter)

38 calories, 1.8 g  fat, 3.24 g  carbs, 1.2 g  fiber, 2.04 g  NET CARBS, 3.9 g  protein, 59 mg sodium

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