Gluten Free Vegan Creole Jalapeno Hush Puppies Food

JALAPENO HUSHPUPPIES

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.

HUSH PUPPIES

Steps:

• Heat oil to 375
• Mix all ingredients
• Drop mixture in hot oil . When they rise to the top let them cook a few minutes and flip over. It takes about 2-3 minutes for them to cook.They will be golden brown.
• Cool on paper towel

CRAB HUSH PUPPIES WITH CILANTRO-JALAPENO DIP

Steps:

• For the crab hush puppies: In a medium bowl, whisk the cornmeal, flour, baking powder, kosher salt, sugar and garlic powder. In a separate small bowl, whisk the buttermilk and egg. Make a well in the dry ingredients and begin to gently stir in the buttermilk mixture (I use a wooden spoon). Do not overmix. Gently stir in the crab and scallions until just mixed.
• For the cilantro-jalapeno dip: Combine the cilantro, mayonnaise, garlic powder, sea salt, pepper, reserved scallion greens and jalapeno in a blender and blend until pureed. Refrigerate until serving time. This can be made a day in advance.
• Heat several inches of canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the hush puppies to be completely submerged.) Use a 1-inch ice cream scoop to drop the batter into the hot oil in batches. Fry until deep golden brown, about 4 minutes. While the hush puppies are hot, sprinkle with a pinch of sea salt. Serve immediately with the dip.

HUSH PUPPIES

Steps:

• Whisk 3/4 cup cornmeal, 1/4 cup flour, 2 tablespoons sugar and 3/4 teaspoon each baking soda and salt in a bowl. Stir in 1 beaten egg, 1/2 cup each buttermilk and corn kernels, 1 minced jalapeno, 4 minced scallions, and pepper to taste. Deep-fry spoonfuls of the batter in 350 degrees F vegetable oil until golden, 2 to 3 minutes.