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Creole-Seasoned Hush Puppies


By The Anatomy of Cooking (Visit website)





The blizzard still continues and I felt the need for something warm and crunchy with a bit of a kick to it. I decided to cook up some hush puppies but reinvent the old recipe and make it less "doughy". Chickpea flour helps to lighten the weight of the hush puppies and is also rich in good proteins.


4 cans of tuna fish
1 can of crabmeat
4 cloves garlic minced
1 medium-sized red onion chopped
0.5 cup chickpea flour
0.5 cup regular flour
1 tablespoon baking soda
3/4 cup milk
1 large egg beaten
3-4 tablespoons hot sauce
1 tablespoon creole seasoning
1 tablespoon cayenne pepper
0.5 cup finely chopped parsley
1 tablespoon lemon juice
1 teaspoon lemon zest
salt and pepper to taste
Vegetable oil for the frying
Sauté the onions and garlic till soft and light brown. In a large mixing bowl mix the fish, crab meat, parsley, lemon zest and juice. Slowly, add the rest of the dry ingredients and using a fork blend them together. Add the onions and garlic and the egg. Blend while adding the milk slowly to get a paste. Let it sit for about 5 minutes and heat the oil in a Dutch Oven till it hits about 350F.  Using teaspoon make small balls and deep fry till golden brown. Serve with wedges of fresh lemon.






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