Fried Rats on a Stick – Shrek Roast Rats | Keto Recipes

Fried Rats on a Stick – Shrek Roast Rats | Keto Recipes

July 22, 2019 6 By William Morgan


welcome to Keto meals and recipes dot com, for today’s recipe I got my inspiration
from watching Shrek and Fiona enjoy
their roasted rats over an open fire
they looked so yummy and since they seem
to be enjoying them a lot as another fun
Halloween treat I thought I would
prepare my version of fried rats on a
stick
the macro nutrient ratio for these rats is 2.2
to 1 with 3.9 grams of total carbs
1.3 grams of soluble fiber 1.4
grams of insoluble fiber there are
three parts to this project preparing
the meat, making the batter, and then pan
frying the rats so let’s get started
for this recipe I prefer to use a pork
tenderloin which I removed all the
silver skin off of, then I cut each piece
of tenderloin into triangle shapes
for this first piece I started cutting the
head out first but what I should have
really done is cut the fat piece in
exactly half and if one side is too
thick just trim it off a little you want
each of the pieces to be about 1.3
centimeters or 1/2 inch thick sections,
then as I showed earlier at about the
one-third point of the tip of the
triangle cut a diagonal slip on each
side, this slit should be at a slight
angle leaving a well-connected
area for the neck, for best results and
to make it look most like a head if you want
trim a bit of the meat from the neck to
make it more of a head shape then at the
bottom of the third point of the body
make a slit on each side to make the
front and back legs then repeat and do
the same for all the other triangles
until you have prepared all your rats
although I prefer to use pork tenderloin
other kinds of meat you could use our
regular pork loin or another really good
alternative is to use chicken breasts
and some people also like to use a good
quality steak in order for the rat to
keep its shape as you’re frying
there are two things you can do first
you can use thin strips of carrot
inserted at each limb to hold the shape
however I find this a bit more difficult,
an easier thing that I have found in
what I prefer to do is to use long
toothpicks and starting at the bottom
limb push my toothpick diagonally to the
top limb on the opposite side of body
to make a criss cross section then
repeat with either method until you have
shaped all the rats, for the tail I make
a deep small slit where the bottom of
the rat will be and where I’m going to
insert the tail I use one of the long
strips of carrots to make the tail
insert the carrot tail into the slit
then repeat the same procedure for all
the rats, and here you can see what they
would look like with each of the two
methods, to effectively coat the rats
with the batter it’s important to first
dry the meat very well with the paper towel
this is so that the batter will
coat and stick to the meat then lightly
salt and pepper both sides of the rats
and set your prepared rats aside for a while
the next step is to make the
batter coating place the dry ingredients
for the batter into small metal sieve
over a mixing bowl, here I added my
almond and coconut flour, the glucomannan,
whey protein isolate, salt, sweetener
baking powder, and using a whisk stir
until all your dry ingredients have been sifted
whisk the dry ingredients in the
bowl in order to make sure that all the
ingredients are combined thoroughly, now
to add the wet ingredients to the mixing bowl
first I added the eggs, then I
combined the cream, water, and melted
butter, stir them together and then I
pour the liquid into the bowl and using
my whisk I stirred everything to combine
the ingredients, if you’re noticing that
your batter is looking a little bit too
thick, just add a little bit more water
and keep stirring until the batter
mixture has a good consistency, you want
the batter to be thick but not solid, I
prefer to make my batter in one go
instead of using the three bowl method,
where you have the one bowl for the
coconut or whey protein isolate powder,
another bowl for your egg wash, and the
third bowl, for your crumbs layer and you
have to do each step one at a time
in my opinion the batter method is easier and
faster, if your meat is very moist if you
want the batter to stick really well
here’s an optional step you can do you
can coat each piece of meat with either
whey protein isolate which does not add
more carbs to the recipe, or you could
use coconut flour, which does add a few
more carbs to the recipe. Now for the
third step, which is to heat your oil or
lard on
medium heat setting, if you have a
cooking thermometer you want the oil to
be 350 degrees Fahrenheit or 177 degrees Celsius
when the oil is at the right
temperature I dip each of the prepared
rats into batter one at a time, and by
the way make sure you coat the tail as well
you may want to flip the rat in the
batter once or twice until all sides are
well coated, depending on the consistency
of your batter this may take a few
attempts to ensure you have a nice thick
layer of batter
once your rat’s are coated handle the
rats with care as you place them into
the hot oil, and place only two or three
rats into the frying pan at a time, make
sure you leave plenty of room between
each rat, when they’re in the oil fry
until the underside is deeply
golden-brown and then using your tongs
carefully flip the rats over, and fry
until that side is also a deep
golden-brown depending on the thickness
and the kind of meat you are using
the time needed to fry your rats for each
side will vary for my pork loin rats it
took about 2 to 3 minutes per side,
here’s a helpful suggestion I’d like to
share with you if you don’t have a
cooking thermometer a good way to gauge
if the oil is the right temperature,
which is sizzling but not boiling
is by using either chopstick or some sort of
wooden skewer, dipping it in the oil and
watching for bubbles around the wood,
you want fairly fast bubbles not
sluggish bubbles that stick to the wood,
it’s important that the oil is at the
correct temperature, for example if the
oil is not hot enough you may end up
with greasy rats that look cooked on the
outside but contain raw meat on the inside
alternatively if the oil is not
hot enough you’ll find that the batter
will come off the meat very easily,
especially when you’re flipping the rat
over with your tongs,
another tip I’d like to pass along if
the carrot tail comes off use your
tongues and carefully remove the tail
from the pan and set it aside, they can
be reattached later. When your rat so
nicely fried on both sides, using the
tongs I carefully remove them from the
oil and place them on a cooling rack, by
the way if you need to reinsert the tail
you may have to use the
to reopen the spot where you originally
place the tail, just insert it and there
you are, the last thing I did to make
this meal a little bit more fun I
inserted a shish kebab stick through the
center of the body and through the head,
lastly I just like to mention if you’re
serving these rats children please don’t
forget to remove the toothpicks before
you give them to the children, they’ll
keep their shape at this point also
caution your adult guests about the
toothpicks, removing the toothpicks is
very important because they are a choke
hazard, you want a happy and safe
Halloween enjoy. Thank you very much for
watching this video and I hope to see
you next time in my next video I will
show you how to make my keto pizza
pocket skulls. As always the link for the
printable recipe will be provided in the
description below