Gluten-Free Hushpuppies
Serves: 4-6
Ingredients
1 Cup Fine
Cornmeal (GOYA)
½ Cup Better
Batter Gluten-free Flour
1 Large Egg
1½ to 2 cups Redbarn
Real Buttermilk
1 tsp. Baking Soda
½ tsp. Kosher
or Sea Salt
1 TB. Sugar
1
Cup Minced Roasted Vegetables, (I used both sweet and hot
peppers)
2 cups Peanut oil for frying
Toss flour, cornmeal, sugar, salt,
baking soda and minced veggies together in a bowl.
Add egg and 1
cup buttermilk to the dry ingredients.
Stir well. Add
more liquid as necessary to create a slightly thick batter.
Heat oil over medium heat to
approximately 350 degrees (about medium high).
Test the batch. Drop one rounded
teaspoonful into oil.
Fry until
golden brown. Remove, drain on paper
towels, taste.
Adjust for
salt. They should be fluffy and cooked through.
Serve with mayonnaise
and Sriracha, or Thousand Island dressing.
