Gluten-Free Pimiento Cheese Hushpuppies
These Gluten-Free Pimiento Cheese Hushpuppies are a southern staple and so delicious dunked in warm jalapeño jelly.
Ingredients
- 4 cups avocado oil
- 1 cup cornmeal
- ½ cup gluten-free All Purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 Tablespoons fresh jalapeño minced, separated
- ¾ cup buttermilk
- 2 cups prepared pimiento cheese separated in half
- flaky salt for finishing
- 1 cup jarred jalapeno or red pepper jelly to serve
Instructions
- Begin by preparing your work station for frying. Add avocado oil to a large heavy bottomed saute pan with a lip. Line a sheet pan with parchment paper, followed by paper towels, to drain hushpuppies.
- In a small saucepan, add the pepper jelly and 1 Tablespoon fresh minced jalapeño over low heat and whisk until it thins into a pourable sauce consistency. Set aside.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt and remaining minced jalapeño. Stir in buttermilk and pimiento cheese, combining well, but careful not to overmix.
- Begin heating avocado oil over medium high heat, about 4-5 minutes, or until oil reaches 375 degrees. If you add hushpuppies to oil too early, they will stick.
- Working in two batches, add tablespoon spoonfuls of batter to the pan and fry on the first side, 2-3 minutes. When flipping, you may need to gently loosen the bottom of the hushpuppy with a spatula. Flip and fry 2 more minutes until golden. Transfer to paper towels to drain and sprinkle with flaky salt.
- Serve immediately with warmed jelly and remaining pimiento cheese on the side for dipping and serving.