Hush Puppies Wheat Free Recipes

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.

Steps:

• Combine dry ingredients in a bowl, break up any lumps.
• Stir in onions, green onions, and chives.
• Add egg and blend well.
• Add liquid until batter is thick enough to form into balls, but not runny.
• In a large skillet or deep fryer, heat 4" oil to 350°F or 180°C.
• Form batter into 3/4" to 1" balls and drop into the hot oil (use two spoons to form them with).
• Do not crowd.
• Cook until dark golden brown and cooked through, about 2 minutes.
• Drain on paper towels.

Steps:

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