Hushpuppies

• 1 cup onion, finely diced
• 1 1/2 cups cornmeal (white or yellow)
• 1/2 cup gluten free flour mix
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup mashed potato flakes
• 1/4 cup water
• 3 tablespoons oil or melted shortening
• 3/4 cup dairy alternative

1. In a medium mixing bowl, combine cornmeal, flour, baking powder, salt and pepper.
2. Add remaining ingredients and blend well. Dough should be slightly moist, but not sticky.
3. Form dough into 3/4" balls and carefully immerse into boiling cooking oil or shortening.
4. Cook until golden brown.
5. Carefully transfer hushpuppies onto paper towels and drain.

I used Spectrum palm shortening.

© 2001, Diane Hartman, all rights reserved