Gluten-Free Hush Puppies
Originally, I grew up near the Chesapeake Bay and my family ate lots, and lots of fresh fish. The standard menu for dinner with fresh baked fish was coleslaw and hush puppies. My kids didn’t get to have this in their lives. One day I was talking about the crispy, sweet hush puppies, and I realized the kids had only had them if served in restaurants. Now, there is a good reason for this. My grandfather was the hush puppy cook. His were wonderful! My mother avoided any recipe that deep fried anything She had been burned once as a child and just didn’t like hot oil in her kitchen. So, I never became comfortable deep frying anything either.
I decided to try my hand at making sweet, crispy hush puppies–gluten-free, of course. It was a snap! We so enjoyed them that they became a favorite treat I would make when we were watching football or a movie. You see, my family likes to eat them warm and dipped in ranch dressing or dip! A crispy treat with such flavor.
I decided that you might just want to try these for Super Bowl Sunday. You can be sure I will be serving them! I hope you enjoy this treat.
- 1 cup yellow cornmeal
- ¼ cup Baking Free™ gluten-free All Purpose Flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg, lightly beaten
- ¾ cup milk
- 1 small onion, finely chopped
- oil for deep-fat frying
- In a large bowl, combine cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion together. Add to the dry ingredients just until combined.
- In a deep-fat fryer (or deep saucepan) heat oil to 365 degrees. I used a candy thermometer to be sure it was hot enough. Be sure to get the oil hot before you drop any batter! Drop batter by teaspoonfuls into oil. Don't crowd--I dropped only 3-4 each time. Fry for 2 to 2½ minutes. Flip as they brown. Remove from pan and drain on paper towels. Serve warm with ranch dressing to dip. Makes about 4-6 servings.