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Nutty Fritters

Submitted by: Admin on 10/10/2003
3487 views
2.65 avg rating
205 votes
 
 
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Ingredients

2/3 cup wheat gluten
1 cup nut flour (macademia)
1 teaspoon sugar (yeast eats it)
2 teaspoon yeast
1/2 cup water
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
dash salt
1/3 cup Splenda

Directions

1. Proof yeast in sugar water. (Dissolve the sugar in the water and add the yeast. It should bubble in a few minutes).

2. While the yeast is busy eating up the sugar for you, mix flours together and add cinnamon, Splenda, & salt.

3. Make a well in the middle of the bowl of flours and pour in the beaten egg, extract, and the yeast mixture.

4. Mix until it forms a ball, then knead until elastic (about 8 minutes). If you have a Kitchen Aid, this part is very easy. Mix the flours (with the dough hook) in the K.A., make the well in the middle, add the liquids, then just let it go on low for about 10 minutes.

5. Butter your hands. Break it into 28 small balls of dough and roll them. Cover all of the balls and put them in the fridge overnight.

6. The next morning, deep fry them. I set my stove to just below medium to get the right temperature. My granny says to just spit in the pot and if it dances right it's ready.

Additional Information

The dough can also be used for muffins or a basic loaf. But after years of LOW-FAT, I much prefer to FRY THEM!

Servings

28

Calories

minus fi

Time to prepare

20 minutes the night before

Difficulty

Difficult
 

Comments

Soften four ounces of cream cheese. Mix in one packet of Splenda and 1/4 teaspoon of maple extract. Use as a dip or frosting for the fritters.
 
 
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