gluten free southern style hush puppies
Makes: about 24 hush puppies
Prep Time: 10 minutes
Total Time: 30 minutes
These little nuggets are the taste of home for me and about the only time I ever deep fry anything (along with the catfish to go with it) so it is a special treat. I came up with this gluten free version so I could enjoy my craving when it strikes; fortunately, only about once a year. I usually fry the hush puppies first in fresh oil and keep them hot in the oven while the fish cooks. Enjoy!
3/4 cup gluten free baking mix for muffins and quick breads
1 cup plus 2 Tablespoons yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon xanthan gum
1 cup (8 ounces) cream style corn (about half a can)
2 Tablespoons minced white or yellow onion
1/4 cup milk
1 egg
1 Tablespoon butter, melted and cooled
high heat cooking oil for deep frying
1. Preheat Oven: Move oven rack to center position. Place a wire mesh rack in a lined baking sheet and place in oven. Preheat oven to 200 degrees.
2. Heat Oil: Heat oil in deep fryer or heavy pan with high sides. Place a thermometer in oil and heat to 375 degrees.
3. Mix Dry Ingredients: While oil heats, make batter. In a large mixing bowl, whisk together the gluten free flour blend, cornmeal, sugar, baking powder, salt and xanthan gum until well combined. Set aside.
4. Finish Batter: Add the cream style corn, onion, milk, egg and butter to the dry mix and stir well to incorporate. (Batter will be thick)
5. Fry Hush Puppies: Using a small scoop or Tablespoon measure, gently slide batter into hot oil, making sure to release batter near the surface of the oil to avoid any splashes. Fry hush puppies, dunking and moving around so they brown on all sides, until the are golden brown, 2 to 3 minutes. Transfer hush puppies to oven and repeat with remaining batter, making sure to allow oil to return to 375 degrees before adding more batter.
6. Finish & Serve: Finish making hush puppies. Serve hot. Enjoy!
