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Hush-Up Spicy Gluten-Free Hush Puppies

By Amy Shirley
Three fried hush puppy balls one dripping with creamy horseradish sauce.
Photo by William Chambers

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

Recipe information

  • Yield

    6 servings (45 pups)

Ingredients

3 cups vegetable oil
2 cups cornmeal
1 cup Amy’s Gluten-Free Mix
1 teaspoon baking powder
2 tablespoons sugar
1/2 cup corn kernels
1 tablespoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 (10-ounce) can chunk white chicken, shredded
3/4 cup grated onion
2 cloves garlic, minced
1 small tomato, diced
2 large eggs
3/4 cup milk
1/4 teaspoon Tabasco sauce
Spicy Horseradish Sauce, for serving

Preparation

  1. Step 1

    Preheat the oil in a deep fryer or Dutch oven to 340°F. Combine all the remaining ingredients and mix until nice and thick. Being very careful so you don’t burn yourself, spoon the puppies into the hot oil, and fry for 4 to 5 minutes, turning the puppies over a few times while they are frying so they are brown on all sides.

    Step 2

    Transfer to a paper bag to drain. Serve with Spicy Horseradish Sauce.

The author, holding a spatula, sitting on the hood of a tricked-out car.
From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSouthernAmericanCornmealFlourCornVegetableChickenPoultrySnackStarterDinnerGluten FreeQuickDeep FryDutch OvenCookbooksHarper Collins

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