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
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
Need to make a substitution?
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.
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