1.5g vinegar, white distilled (about \u00bc tsp)<\/li>
14g canola oil (1 Tbs)\u00a0<\/li>
+ extra oil for frying<\/li>
14g egg, raw, mixed (1 Tbs)<\/li>
Optional: for dipping, sugarfree Walden Farms\u00ae Pancake or Maple Walnut Syrup<\/li><\/ul>\n\n\n\n
Directions:<\/p>\n\n\n\n
Cook 1 slice of bacon until crisp.<\/li>
Mix cream and vinegar in a cup, stir, and let stand for 5 min. Then stir again.<\/li>
Combine all dry ingredients in a small bowl and mix well.\u00a0<\/li>
Crumble a slice of cooked crisp bacon in your hands into small bits and add to the dry ingredients.<\/li>
In another bowl, combine mixed whole egg, cream and vinegar mixture and oil. Mix until well combined.\u00a0<\/li>
Pour wet ingredients into the bowl with dry ingredients. Mix until well combined.<\/li>
In a small pan, heat oil (about \u00bd inch of oil in the pan). Once oil has warmed up, carefully add batter to the pan in 1 Tbs servings. Fry on medium heat until golden brown for about 1.5 minutes on each side. Do not let oil smoke or hush puppies burn. Reduce the heat as needed.<\/li>
Using a spatula, remove cooked hush puppies from the pan and serve with sugar-free syrup for dipping.<\/li>
NOTE: When hush puppies were weighed before and after frying, they weighed on average 7-8% more, thus it was determined that the ratio of cooked hush puppies was closer to 3:1 ratio given oil absorbed during frying. However, it is difficult to determine with certainty given moisture loss during frying.\u00a0<\/li>
Calories ~517 after frying.
Recipe developed by Lisa Shkoda, RDN, CNSC, FAND, University of Virginia.<\/em><\/li><\/ul>\n\n\n\n