Gluten-Free Hush Puppies

Ingredients

• 1½ cup cornmeal
• ½ cup gluten free all purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1½ tsp onion powder
• ½ tsp garlic powder
• ¾ cup buttermilk
• 1 egg

Steps

1. 1

   In a heavy-bottomed pot, fill it with about an inch worth of some high-smoke-point frying oil (I used canola).

2. 2

   Allow the pot to heat on medium to medium-high heat while you make your hush puppy batter, checking the temperature periodically until it reaches 350-375°F (176-190°C).

3. 3

   In a medium bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, onion powder, and garlic until all of your dry ingredients are combined.

4. 4

   In a small bowl, crack and scramble your egg. Once scrambled, add it and your buttermilk to the dry mixture and gently mix just until the dry and wet ingredients are combined.

5. 5

   Once your batter is done and your oil is ready, use a small cookie scoop or two spoons to drop in a tablespoon of batter in your pot one at a time, frying the hush puppies in batches. Be sure not fry too many at a time and overcrowd your pot, as this can lead to the oil cooling down too much and having a hard time staying at the right temperature, not allowing your hush puppies to fry properly. I did 5-6 at a time.

6. 6

   Fry your hush puppies for 2-3 minutes, depending on how hot your oil is (350-375°F or 176-190°C), then remove them from the oil and place them on a wire rack or plate with paper towels to drain and cool before enjoying.