Elswet's Hush Puppies Amexicana (diabetic)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 cups self-rising yellow cornmeal
• 3/4 cup all-purpose flour, sifted, measurement determined before sifting
• 1/4 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 1/2 tablespoons sugar substitute
• 2 tablespoons sugar-free syrup
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 eggs, well beaten
• 1 cup skim milk buttermilk
• 1 cup green onions or 1 cup onion, minced
• 10 ounces no-sugar-added creamed corn
• 1/3 cup wine, flat (no carbonation left!)
• 3 jalapeno peppers, ripe, minced (no seeds unless you want to start a fire in your mouth)
• 2 cups cheddar cheese, finely grated (shredded)
• canola oil (for frying)

Recipe

• 1 combine dry ingredients except for baking soda. in another small bowl, combine eggs, buttermilk, corn, and green onion and stir until blended. add in remaining ingredients and mix well.
• 2 add baking soda to wine, and stir until flat. make sure the wine is in a container larger than necessary to hold liquid, as bubbling and rising will occur.
• 3 combine mixtures and stir just until moistened, then stop!
• 4 in a skillet or deep fryer, add oil and heat on medium/high or to 375°f.
• 5 wearing food handler's gloves (or the juice will burn you up), spoon batter with common tablespoon and gently roll between hands to form a pseudo-cylindrical shape, deposit back in spoon and gently drop into hot oil. repeat until oil surface is well populated. deep fry for about 5 minutes, or until golden brown. remember to turn them about half way through the process, to brown them evenly.
• 6 remove to a plate covered in paper toweling to drain.
• 7 in following these directions, you should yield about 30 hush puppies.