Zucchini Hushpuppies

ZUCCHINI HUSHPUPPIES

Makes 24 hushpuppies

Ingredients

• 1 cup cornmeal
• ½ cup (63 g) Artisan Gluten-Free Flour Blend
• 1½ tsp GF baking powder
• 2 tsp sugar
• 1 tsp salt
• 2 large eggs
• 4 scallions, sliced
• 2½ cups lightly packed, shredded zucchini (about 1 large)
• Oil for frying (about 48 fluid ounces or 1.5 liters)

Instructions

1. Bring the oil to about 365 deg F in a wide, deep pot. (You want enough oil volume so that the temperature doesn't drop considerably when you add the hushpuppies.)
2. Add the cornmeal, flour, baking powder, sugar, and salt to a bowl and whisk to combine.
3. Add the eggs, scallions, and zucchini, and mix until incorporated. The batter will be like a thick pancake batter.
4. Carefully place tablespoon-size dollops of batter into the oil, frying for about 5 minutes in batches until deep golden brown. (The hushpuppies puff while frying, so don't overcrowd the pot. They typically turn themselves while frying, but don't hesitate to rotate them for even browning.)
5. Remove and set on a paper towel or brown paper bag to absorb any excess oil.
6. Repeat the previous two steps until you've used all the batter.