Makes about 40. Difficulty
1 roasted red bell pepper, seeds, skin and stem removed, finely diced 1/2 cup gf flour 2 Tablespoons cornmeal 1/2 teaspoon baking powder Salt and freshly ground black pepper Dash of cayenne 1/3 cup milk 1 egg, lightly beaten 1/2 lb. lump crabmeat 1/2 cup fresh corn kernels 1 scallion, minced 1/2 cup mayonnaise 1 Tablespoon basil, chopped 1/2 teaspoon fresh tarragon, chopped 1 Tablespoon fresh lemon juice 1 teaspoon stone ground mustard Vegetable oil for frying
In a large bowl, whisk together the gluten-free flour, cornmeal, baking powder, 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper and dash of cayenne pepper. Stir in the milk and egg. Fold in the crabmeat, corn, scallion and diced roasted red bell pepper. Let the batter rest for about 10 minutes.
Meanwhile mix together the mayonnaise, basil, tarragon, lemon juice and mustard. Season to taste with salt and freshly ground black pepper. Set aside.
Heat about 1-1/2 inches of vegetable oil in a large skillet over medium-high heat (oil should be about 350°F). Drop rounded teaspoons of the batter into the hot oil and fry until golden, about 1 minute per side. Note: do not overcrowd the pan. Drain finished puffs on a rack. Repeat with remaining batter, adjusting the heat if the puffs brown too quickly. Serve with herbed mayonnaise.
We used Jule’s All Purpose Gluten-free Flour in this recipe. www.julesglutenfree.com.
You can roast your own red bell peppers by either placing them directly over a flame until blackened all over or place directly under a broiler. Transfer to a bowl and cover with plastic wrap; let steam for about 20 minutes or until cool enough to handle. Remove skin, stem and seeds and coarsely chop. Or if you are trying to save on prep time you can also purchase roasted peppers at the grocery store.