Elswet's Hush Puppies Amexicana (Diabetic)

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 onion or white onion, minced
• 10 ounces no-sugar-added creamed corn
• 1/3 cup white 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)

Directions

1. 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. 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. 3

   Combine mixtures and stir just until moistened, then STOP!

4. 4

   In a skillet or deep fryer, add oil and heat on medium/high or to 375°F.

5. 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. 6

   Remove to a plate covered in paper toweling to drain.

7. 7

   In following these directions, you should yield about 30 hush puppies.