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Discussion Starter · #1 · (Edited)
Peanut oil, for frying
1 cup yellow cornmeal
3/4 cup gluten free flour
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 small Vidalia onion, finely grated
4 scallions, thinly sliced
1 cup coconut milk
1 large egg, beaten

Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375ºF.
Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.)
Mix in the remaining ingredients, stirring well to combine.
Dip 2 spoons into a mug of water (this allows the batter to come clean off).
Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches.
Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness).
Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.
 

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Premium Member
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20,889 Posts
Discussion Starter · #3 ·
I love them fried in peanut oil and sometimes collect up some dried Sycamore and split up to make a very hot fire under my cast iron pot outside.
 
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