Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

　　

Ingredients

6 servings (45 pups)

　　3 cups vegetable oil

　　2 cups cornmeal

　　1 cup Amy’s Gluten-Free Mix

　　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

　　

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.Buy the full book from HarperCollins or from Amazon.