Hush puppies are a classic Southern side dish, typically made with cornmeal and deep-fried to golden perfection. They're a staple at fish fries and barbecues, bringing a touch of comfort and nostalgia to the table. However, if you're watching your carb intake like I am, you might be looking for a way to enjoy these little bites of heaven without the guilt. This low-carb version uses almond flour and a few other tweaks to keep the flavor while cutting down on the carbs. Perfect for a weekend treat or a fun addition to a weeknight dinner.

These low-carb hush puppies are a versatile side that pairs beautifully with grilled or baked fish, especially a nice piece of salmon or tilapia. They also go well with a hearty salad or some roasted vegetables. If you're in the mood for a Southern feast, serve them alongside some pulled pork or a juicy steak. A dollop of sour cream or a tangy dipping sauce can add an extra layer of flavor.

Servings: 4

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 large eggs
1/4 cup unsweetened almond milk
1 tablespoon melted butter
1/4 cup chopped green onions
Oil for frying (such as avocado or coconut oil)

1. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder.

2. In another bowl, beat the eggs and then add the almond milk and melted butter, mixing until well combined.

3. Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.

4. Fold in the chopped green onions.

5. Heat oil in a deep skillet or fryer to 350°F (175°C).

6. Using a small cookie scoop or spoon, carefully drop spoonfuls of batter into the hot oil.

7. Fry the hush puppies in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per batch.

8. Remove from oil and drain on paper towels. Serve warm.

For a cheesy twist, add 1/4 cup of shredded cheddar cheese to the batter. If you like a bit of spice, try mixing in some diced jalapeños. For a slightly sweeter version, add a teaspoon of erythritol or your preferred low-carb sweetener. You can also bake these hush puppies at 375°F (190°C) for about 15 minutes if you prefer to avoid frying.

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