Gluten Free Hoppin’ John Hushpuppies
A tasty appetizer or main dish, these gluten free Hoppin' Johns make great hush puppies or veggie burgers, baked or fried!
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Servings: 15 patties or more hushpuppies
Ingredients
Gluten Free Hoppin' John
- 2 cups dried and soaked black-eyed peas or frozen or canned black-eyed peas
- 1 tablespoon extra virgin olive oil
- ¾ cup carrots peeled and diced
- ½ cup celery diced
- 1 small red onion diced
- 1 teaspoon garlic minced
- ¼ cup dry white wine
- 1 cup cooked brown rice
- 2 tablespoons fresh Italian Parsley chopped
- 1 smoked chipotle chile in adobo sauce diced (select gluten free brand)
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon gfJules® Gluten Free All Purpose Flour
- Oil for frying (avocado, almond, safflower, sunflower or other high heat oil)
Lemon Dijon Aioli
- ½ cup mayonnaise or egg-free substitute
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic minced
- ¼ teaspoon cayenne pepper
Instructions
Gluten Free Hoppin' John
- 1. If using dried peas, drain after soaking.
For dried or frozen peas, place in a large pot and cover with
water. Bring to a boil, then lower to simmer, uncovered, for 45 minutes or until tender. Add more water during the simmer if the water level reduces to below the peas. - 2. Once cooked and tender, drain and set aside.
If using canned peas, rinse, drain and set aside without cooking. - 3. In a large skillet, heat olive oil over medium heat.
Add carrots, celery, and onion and sauté for 10 minutes or until the onion is translucent. - 4. Add garlic and cook another 2 minutes. Add the wine and stir. Continue to cook over low heat until the wine has evaporated and mixture is fairly dry. Set aside.
- 5. Measure out 2 cups of the prepared peas and set aside.
Pour remaining peas into a large mixing bowl and blend with a paddle attachment or mash with a potato masher until the peas lose their definition and a sticky mash is formed. - 6. Fold in the sautéed vegetables, rice, Italian Parsley, chipotle chile, and salt and pepper until fully integrated. Stir in the flour. Lastly, gently fold in the remaining peas, taking care to preserve some of them whole. Cover and chill for 30 minutes to 1 hour (you may skip chilling step if in a hurry; this just makes the mixture less sticky and easier to work with).
- 7. Once chilled, scoop 1-2 tablespoons of the mixture into your hands and form into hush puppy-shaped barrels or flattened patties, approximately ½ inch thick. Set aside while forming the rest of the mixture.
- 8. Heat oil in a deep fryer or deep pot for hush puppies (filling pot with enough oil to cover the entire hush puppy). For frying patties, add oil to a heavy skillet, covering the entire skillet surface with oil. Lay puppies or patties gently into oil heated to medium-high, and turn or flip them when browned on one side, approximately 2-3 minutes per side. Drain them on paper towels until ready to serve. ALTERNATIVELY, cook in air fryer at 400F until crispy on the outside, approximately 10 minutes.
- 9. Serve with Lemon Dijon Aioli Sauce below.
Lemon Dijon Aioli Sauce
- Stir ingredients together in a small bowl, refrigerate until cold and serve with warm or cold Hoppin' John Hush Puppies.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.