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Gluten-Free Tuesday

Gluten-Free Hush Puppies

Gluten-Free Hush Puppies

This recipe works well with variations. While white rice flour makes traditional hush puppies, whole grain gluten-free flours (like brown rice flour or sorghum flour) can be used. The resulting hush puppies are slightly denser and fry up a little darker.

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Gluten-Free Hush Puppies

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About This Recipe

Yield:makes about 24 hush puppies
Active time:about 40 minutes
Total time:about 40 minutes
Special equipment:Deep fryer, wok, or Dutch oven
This recipe appears in: Gluten-Free Tuesday: Hush Puppies

Ingredients

  • 1 cup (5 ounces) gluten-free cornmeal
  • 3/4 cup (3 ounces) white rice flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon seasoned salt or regular salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon chipotle powder, optional
  • 1/4 teaspoon xanthan gum
  • 2 quarts vegetable oil
  • 1/2 teaspoon onion powder (or 1 small onion, finely chopped)
  • 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1/2 cup milk
  • 1 large egg, beaten

Procedures

  1. 1

    In medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder (if using), and xanthan gum.

  2. 2

    Heat oil in a Dutch oven over high heat to 350°F and adjust flame to maintain temperature. Line a rimmed baking sheet with paper towels.

  3. 3

    In a medium bowl, whisk together onion, garlic, milk, and egg. Pour wet ingredients into dry ingredients and stir together until smooth but some lumps remain. Drop batter, about 2 teaspoons at a time into hot oil until you have a dozen hush puppies. Fry for two minutes and then turn the hush puppies. Fry until deep golden brown, about 2 minutes longer. Remove hush puppies from the oil with a skimmer. Transfer to prepared baking sheet. Repeat with remaining batter. Serve warm.

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