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Old 09-22-2013, 12:39 PM   #1
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Indian "Hush Puppies"

These little pumpkin fritters turned out to be one of the tastiest surprises I've come up with lately.
This is a recipe I’ve been meaning to try for ages, but it got buried in my files. So many recipes I want to try; so little time. Well, I’m sure glad I finally got around to finding and trying them. These reminded me so much of cornmeal hush puppies, both in texture and taste, that I decided on the name above. These were inspired by a high-carb Pumpkin Fritter recipe I saw on allrecipes.com posted by a Dakota Kelly a few years back but just haven’t gotten around to trying it. Link to original recipe is on my website for anyone interested. I substituted in low-carb flour, sweetened a bit and added some Garam Masala to punch up the curry flavor a bit. The resulting fritters were a delightful surprise! These are sooo good!

INGREDIENTS:

1 scant cup pure pumpkin (I used half a 15-oz. can)
2 large eggs, beaten
6 drops liquid stevia (or a bit of your preferred sweetener)
½ c. plain whey protein (I use NOW)
3 T. oat flour (I grind from rolled oats)
1/3 c. coconut flour (I use Honeyvillegrains)
1 tsp. baking powder
½ tsp. curry powder
1 tsp. Garam Masala spice blend (my recipe in this post: http://www.lowcarbfriends.com/bbs/lo...n-cabbage.html)
1/8 tsp. sea salt
½ tsp. glucomannan powder
Your preferred oil for frying (I used part palm shortening, part coconut oil)

DIRECTIONS: Measure the pumpkin into a medium mixing bowl. Bet 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 gluc 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)

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
58 mg potassium
16% RDA Vitamin A, 7% iron, <10% other macronutrients
__________________
Peggy
My recipe website: http://buttoni.wordpress.com/
My Facebook recipe page: http://www.facebook.com/buttonilowcarbrecipes

Last edited by buttoni; 09-22-2013 at 12:40 PM..
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Old 09-22-2013, 01:45 PM   #2
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WHY IS THERE NO PICTURE?



This sounds really tasty! I adore garam masala. So good in so many things.
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Old 09-22-2013, 02:47 PM   #3
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Oops, I forgot the pic link. Dang, those senior moments are gettin' way too close together. LOL Here ya go, Char:
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Old 09-22-2013, 03:16 PM   #4
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DROOOOOOOLING!!!!
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Old 09-22-2013, 03:19 PM   #5
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OMG I forgot and left a link in that recipe post. Double OOPS!
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Old 09-23-2013, 07:28 PM   #6
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These look amazing Peggy! I can't wait to try them.
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Old 09-23-2013, 07:33 PM   #7
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OMG

It's like having an Indian garam masala latke.....

I too love that spice. These look amazing. Thanks for your constant
experimenting. I've gotten quite lazy about it because of summer garden etc.


Yummm with pork cutlets or chicken friend steak....
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Old 09-24-2013, 07:24 AM   #8
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Well I have a purple thumb, Barb, so gardening absolutely never gets in the way for me. LOLOLOL Gave up producing food years ago after repeated failures. Insects are much better at gardening and harvesting than I.

Last edited by buttoni; 09-24-2013 at 07:27 AM..
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Old 09-24-2013, 09:15 PM   #9
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These look great! I'm wondering how deep your oil is when frying them? I'm not much for deep fat frying, more because of the mess than anything else, but these may make me change my tune!
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Old 09-26-2013, 02:34 PM   #10
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I used ½" of oil in a deep wok. I hate to fry, too, and these are the first thing I've fried in eons. I poured the grease into a jar and put in the fridge so I can use it for frying future batches other Indian foods. I hate wasting oil.
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Old 10-07-2013, 11:23 PM   #11
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These are on my list to make very soon! And thank you SO MUCH for that tip on the oil...I always wonder if I should reuse it and for this it does seem like a good idea. We will have these with some papadums and chutney - a little higher of a carb meal for me but so worth it!
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Old 10-21-2013, 11:28 PM   #12
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Wanted to come back and say how good these were. Um....REALLY GOOD!
DH who eats more carbs had them with honey, and they were also approved by my picky 2 year old. We'll be making them again soon! I also used the leftover oil later for a chicken curry and it was extra delish
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Old 10-23-2013, 12:55 PM   #13
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Glad you guys liked them, Alex! i bet that honey WOULD be good on them. I'll try a bit on one next time I make them. Yes, I save oil in the fridge all the time. I usually have 3 jars, one just for egg frying, one for chicken/CF steak and one for "other" reuse. Been doing that for years and years. I just keep the jars way at the back of the top shelf and know exactly where they are hiding on the rare occasions I want to fry food.
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