Tasty Keto Hushpuppies
Tasty Keto Hushpuppies
High quality frying oil
1 cup finely ground blanched almond flour
1 tablespoon coconut flour
1 teaspoon baking powder
1/2 teaspoon pink himalayan salt
1/4 cup finely chopped onions
1/4 cup heavy whipping cream
1 large egg, beaten
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Candy thermometer
1. Attach a candy thermometer to a Dutch oven or other large pot. Pour in 3 inches of oil and set over medium high heat. Heat oil to 375°F.
2. In a medium bowl, stir together the almond flour, coconut flour, baking powder, and pink himalayan salt. Stir in the rest of the ingredients and mix until well-blended. Do not overmix.
3. Use a tablespoon-sixed cookie scoop to gently drop the batter into the hot oil. Cook hushpuppies into two batches to avoid overcrowding. Fry for 3 minutes, then use a mesh skimmer or slotted spoon to turn and try for another 3 minutes, or until golden brown on all sides.
4. Use skimmer/spoon to remove the hushpuppies from oil and place on a paper towel lined plate to drain. Serve immediately.
2. In a medium bowl, stir together the almond flour, coconut flour, baking powder, and pink himalayan salt. Stir in the rest of the ingredients and mix until well-blended. Do not overmix.
3. Use a tablespoon-sixed cookie scoop to gently drop the batter into the hot oil. Cook hushpuppies into two batches to avoid overcrowding. Fry for 3 minutes, then use a mesh skimmer or slotted spoon to turn and try for another 3 minutes, or until golden brown on all sides.
4. Use skimmer/spoon to remove the hushpuppies from oil and place on a paper towel lined plate to drain. Serve immediately.
