Ingredients
- High quality oil, for frying
- 1 cup finely ground almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup finely chopped onions
- 1/4 cup heavy whipping cream
- 1 egg, beaten
Instructions
- Attach a candy thermometer to a Dutch oven or other large heavy pot, then pour in 3 inches of oil and set over medium-high heat. Heat the oil to 350-375 degrees.
- In a medium-sized bowl, stir together the almond flour, coconut flour, baking powder and salt. Stir in the rest of the ingredients and mix until blended. Do not overmix.
- Use a tablespoon-sized cookie scoop to gently drop the batter into the oil. Don't overcrowd the hushpuppies; cook them in two batches. Fry for 3 minutes or until the start to brown, then use a mesh skimmer or slotted spoon to turn and fry them for 3 more minutes or until golden brown on all sides.
- Remove the hushpuppies from the oil and place on a paper towel lined plate to drain. They are best served immediately.
Notes
I use avocado oil. Use any oil you choose as long as it has a high smoke point.
Make sure to use a cookie scoop so that the hushpuppies hold their shape.
Net Carbs 2.5g
Total Carbs 5.1g
Protein 6g
Fiber 2.6g
Fat 14g
Cals 272