Since I made the lemon glazed fritters the other day, I thought that using a batter to fry things would be pretty awesome. I haven’t had a corn dog in a while and it just popped into my head. But, I didn’t want to just use hotdogs – so I decided on using 2 varieties of sausage to see which one came out better.

To me, the chicken sausage was really on point – but not in the chicken department. When I used to live in the Bahamas, we used to get conch fritters all the time with a mayo/ketchup sauce to go with it. For some reason, these truly brought me back to my childhood, instantly thinking of conch fritters. The taste isn’t exactly the same, obviously, but the batter and the spices inside the sausage really blended to give me that flashback of island life.

You will have batter left over at the end, so I just use the leftover batter to make a fritter that can accompany the corndogs. They’re really tasty with all the spices that is initially put in the batter.

I know that the batter looks burnt, and it is slightly overcooked, but it doesn’t taste that way. The dark color of the almond meal adds an even darker color on the finished product. Delicious, nonetheless.

This is one of the few times I suggest using Bob’s Red Mill Almond Meal over my favorite, Honeyville Almond Flour. It’s because the batter isn’t as fragile (we are frying it, rather than baking), so I don’t mind the darkened colors that run throughout it.

I suggest you use lard, peanut oil, or ghee to fry these in – lard being choice number 1. It’s the cheapest for the price, and it is relatively easy to find.

Yields 4 Low Carb Corndogs and 4 Fritters with leftover batter

The Preparation

1 cup almond flour
1 teaspoon all-purpose seasoning, like mrs. dash
1/2 teaspoon turmeric powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 large egg
1 teaspoon baking powder
2 tablespoons heavy whipping cream
1 1/2 cups lard, or other high smoke point oil
12 ounces chicken sausage

The Execution

1. In a mixing bowl, measure out your 1 Cup of Almond Flour.

2. Add your spices to the almond flour.

3. Mix all the dry ingredients well so they are completely distributed.

4. Add your eggs to the mixture and scramble them slightly.

5. Add your baking powder to the mixture.

6. Add your heavy cream to the batter if needed to thin it out a bit.

7. Mix everything well until a nice thick batter is formed.

8. In a saucepan, heat 1 ½ Cup Oil to 400F.

9. If you’re not sure whether the oil is ready, you can stick a wooden spoon in and it will start to bubble aggressively.

10. Get your sausages ready. For this recipe, I am using 2 hotdogs and 2 chicken sausages.

11. Dip your hotdog and sausages in the batter before you fry them.

12. Make sure they’re fully coated.

13. Drop your hotdog or sausage into the oil 1 at a time.

14. Let it cook for 2 minutes on one side, then flip it and cook for about 1-2 minutes on the other side.

15. Remove your hotdogs or sausages from the pan and let it dry on some paper towels. Dish out with some sauces.

This makes a total of 4 servings of Low Carb Corndogs. Each serving comes out to be 1086 calories, 104.9g fats, 3.5g net carbs, and 29.6g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 cup almond flour	648	56	24.6	14.6	10.1	23.5
1 teaspoon all-purpose seasoning	2	0.1	0.5	0.3	0.2	0.1
1/2 teaspoon turmeric powder	5	0.1	1	0.4	0.7	0.2
1/2 teaspoon kosher salt	0	0	0	0	0	0
1/4 teaspoon cayenne pepper	1	0.1	0.3	0.1	0.1	0.1
2 large egg	157	10.5	0.8	0	0.8	13.8
1 teaspoon baking powder	2	0	1.3	0	1.3	0
2 tablespoon heavy whipping cream	101	10.7	0.8	0	0.8	0.8
1 1/2 cup lard	2774	307.5	0	0	0	0
12 ounce chicken sausage	667	35.5	0	0	0	81.3
Totals	4359	420.4	29.4	15.4	14	119.8
Per Serving (/4)	1090	105.1	7.3	3.8	3.5	29.9