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.
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