Gluten Free Vegan Creole Jalapeno Hush Puppies Recipes

JALAPENO HUSHPUPPIES

Jalapeno Hushpuppies image

Provided by Trisha Yearwood

Time 30m

Yield 36 hushpuppies

Number Of Ingredients 9

Ingredients

1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper
Paula Deen's Sweet and Spicy Chili Sauce, for dipping, optional

Steps:

Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.
In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.
Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish. Serve with Paula Deen's Sweet and Spicy Chili Sauce, if desired.

GLUTEN-FREE VEGAN CREOLE JALAPENO HUSH PUPPIES

Gluten-Free Vegan Creole Jalapeno Hush Puppies image

Provided by Food Network

Categories side-dish

Time 40m

Yield 45 hush puppies

Number Of Ingredients 10

Ingredients

2 cups brown rice flour
1 cup yellow cornmeal
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon fine sea salt
4 ounces jalapeno, finely diced
4 ounces vegan butter, melted
Olive oil, for deep-frying

Steps:

In a bowl combine the rice flour, cornmeal, garlic powder, cayenne, black pepper, baking powder, sea salt and jalapenos. Mix thoroughly with spoon. Add the vegan butter and 1 1/2 cups water, and mix well until the ingredients form a wet mixture.
For the mixture into balls, 1 tablespoon per ball.
Fill a tabletop deep-fryer with olive oil and heat to 350 degrees F (see Cook's Note). Fry the hush puppies in batches of 10 to 20 until light brown, 3 to 4 minutes.

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