INGREDIENTS
40 g lupin flour or fat-reduced almond flour* see notes!
15 g almond flour
2 tablespoons erythritol or 1/4 tsp pure monkfruit extract
1 teaspoon baking powder
1/2 teaspoon xanthan gum
2 eggs
1/2 teaspoon vanilla extract
2 tablespoons heavy whipping cream
6-8 tablespoons water
40 g mozzarella cheese very finely grated!**
avocado oil coconut or lard, for frying
TO SERVE
powdered erythritol or sweetener of choice!
INSTRUCTIONS
- Mix lupin flour (or fat-reduced almond flour), almond flour, sweetener, baking powder and xanthan gum in a small bowl. Set aside.
- Whisk thoroughly together in a medium bowl the eggs and vanilla extract. Whisk in the dry ingredients followed by the heavy cream and water, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 6 TBSP of water (the batter is thicker, but will fluff up nicely in the oil). Mix in the mozzarella and allow the batter to rest while you heat up your oil.
- Prepare your frying station by adding enough oil to make it roughly 1-inch deep, and heat it up to 350°F/180°C. Transfer the batter to a piping bag (or ziplock!) and cut out the tip (1cm or 1/3" wide).
- Pipe into oil in a circular motion and fry until deep golden, flipping it over gently to get both sides. Serve right away with powdered 'sugar'!
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