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.
- 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
In medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder (if using), and xanthan gum.
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.
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.
Deep fryer, wok, or Dutch oven