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
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.
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.
Recipe notes
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