Hush Puppies (Wheat-Free) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love hush puppies, but wanted something lighter than 100% cornbread and without wheat. I also like it spicy. This recipe uses rice flour instead of wheat flour, but it works well with about anything. Consider replacing 1/2 the flour with corn flour. Ingredients:
1 1/2 cups cornmeal |
1 cup rice flour |
3 teaspoons baking powder |
1/4 teaspoon cayenne pepper |
3/4 teaspoon black pepper |
1 teaspoon garlic powder |
3 teaspoons seasoning salt |
chives or green onion top |
1 medium onion |
1 egg |
milk or water or apple juice, to make doughy |
Directions:
1. Combine dry ingredients in a bowl, break up any lumps.
2. Stir in onions, green onions, and chives.
3. Add egg and blend well.
4. Add liquid until batter is thick enough to form into balls, but not runny.
5. In a large skillet or deep fryer, heat 4 oil to 350°F or 180°C.
6. Form batter into 3/4 to 1 balls and drop into the hot oil (use two spoons to form them with).
7. Do not crowd.
8. Cook until dark golden brown and cooked through, about 2 minutes.
9. Drain on paper towels.
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