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  • IMAGE
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Fried Rats on a Stick

Servings: 12


INGREDIENTS

  • Batter
  • 83 g (3/4 cup)   almond flour  
  • 30 g (1/4 cup)   coconut flour  
  • 4 g (1 tsp)   glucomannan powder  
  • 4 g (1 tbsp) whey protein isolate – coat meat with
  • 3 g (1/2 tsp) salt
  • 4 g (1 tsp)   Lakanto Gold  – ground to confectionery
  • 1 g (1/4 tsp)   baking powder 
  • 2 large eggs
  • 28 g (2 tbsp) unsalted butter - melted
  • 60 g (1/4 cup) heavy cream + 60 g (1/4 cup) water – combine
  • Meat & Other
  • 720 g (25 oz) pork tenderloin or sub with pork loin or chicken breast – cut into 12 approximately 60 g (2.1 oz) triangular sections
  • 475 g (approx. 1 lb) lard or oil (I noted that about 100g in total was absorbed during the frying of all my rats)
  • 1 large carrot – cut into 2 inch or 5 cm thin, long strips for the rat tails

DIRECTIONS

  • 1.   To prepare the meat, cut into triangular shapes that are about 1.3 cm or ½ inch thick sections. At the 1/3 point from the tip of the triangle, cut a slit on each side, at a slight angle, leaving a well-connected area for the neck. If desired, trim a bit of meat from the neck to make a more distinct head shape

  • 2.   At about the half way point, make a slit on each side to make the front and back legs. Repeat until all the “rat” shapes have been prepared

  • 3.   Use long toothpicks and push them through on a diagonal to go through one back leg to the opposite front leg. Do the other side as well. This will keep the rat shape as you are frying

  • 4.   Alternatively, you could use thin slivers of carrot stick inserted for each limb to add support to the shape

  • 5.   For the tail, make a deep small slit at the bottom of the rat to insert the tail. Use one of the long strips of carrot to make the tail. Insert the tail into the slit. Repeat for all pieces of meat

  • 6.   Lightly salt and pepper both sides of the rats. Set aside

  • Batter Coating and pan frying
  • 7.   Place the dry ingredients for the batter into a metal sieve over a bowl, and whisk until all the dry ingredients have been sifted. Whisk the dry ingredients in the bowl to combine thoroughly

  • 8.   Add the wet ingredients to the mixing bowl and combine. If the batter is too thick, add a bit more water, until the mixture has a good consistency. Set aside

  • 9.   To coat the rats, it is important to dry the meat with a paper towel so that the batter will coat the meat well

  • 10.   OPTIONAL: Coat each piece of meat with either whey protein isolate (no carbs) or with coconut flour. This will help the batter adhere to the meat better, if meat is still moist

  • 11.   Heat your oil or lard on medium heat until the oil is 350 F or 177 C – to a sizzling but not boiling stage. NOTE: Check the oil by dipping a wooden spoon or chopstick into the oil and watching for bubbles. You want fairly fast bubbles and not sluggish bubbles. If the oil is not hot enough, you may end up with greasy rats that are cooked on the outside, but contain raw meat on the inside

  • 12.   When the oil is at the right temperature, dip each of the prepared rats into the batter, and coat both sides and tail well. Roll around in the batter until all sides are coated. This may take a few attempts. Once coated, handle with care as you place the rats into the hot oil, as you prepare each rat. Fry 2 or 3 at a time, leaving plenty of room between rats

  • 13.   Fry until the undersides are a deep golden brown and carefully flip the rats over and fry until that side is a deep golden as well. Depending on the thickness and kind of meat you are using the time per side could be 2 -3 minutes per side. If the tail comes off, carefully remove from the pan and set aside to reattach later

  • 14.   When the rats are fried on both sides, carefully remove from the oil and place on a plate. Handle as little as possible until batter has cooled a bit. Reinsert the tails if needed

  • 15.   If desired, insert a shish kabob stick through the center of the body and through the head. Also, if you are serving this to children, remove the toothpicks as they are a choke hazard, or caution guests about the toothpicks supporting the limbs. Enjoy

MACRONUTRIENTS CHART

FYI

This batter can be used instead of the 3 bowl method, where you use individual bowls for:
  • coconut/whey protein isolate powder, then
  • egg wash, then
  • crumbs layers
done individually. The coating can be used to make fried chicken as well. Also, prepared rats or fried chicken can be frozen for easy prep ahead meals. Freeze individually and then reheat in oven at 400 degrees for 20 minutes (if frozen).   

Recipe tags: atkins diet deep frying, deep frying batter, diabetic deep frying, gluten free deep frying, grain free deep frying, keto deep frying batter, keto fried chicken, keto fried pork, keto fried rats, keto Halloween, keto halloween treats, keto kids recipes, keto meals and recipes, keto shrek rats, LCHF deep frying, low carb deep frying, paleo deep frying
2 Comments
kyler phapon

November 21, 2022 @ 7:59 pm

this was so good! made it for the family and they couldnt stop crying! but tears of joy! 10/10 would recomend!

Angela Wilkes

November 23, 2022 @ 7:26 am

Hi Kyler!
You just made my day. I love doing fun recipes for my family, too.
All the best

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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: PorkSpecial Occasion
  • Created: October 14, 2018

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