Gluten-Free Hush Puppies

Ingredients

• 1.5 cups gluten-free cornmeal blend (ensure it's finely ground) 1.5 cups gluten-free cornmeal blend (ensure it's finely ground)
• 0.5 cup gluten-free all-purpose flour blend (with xanthan gum) 0.5 cup gluten-free all-purpose flour blend (with xanthan gum)
• 2 tbsp granulated sugar 2 tbsp granulated sugar
• 2 tsp baking powder (verify GF) 2 tsp baking powder (verify GF)
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 1 large egg, lightly beaten 1 large egg, lightly beaten
• 1 cup buttermilk (or dairy-free alternative, verify GF) 1 cup buttermilk (or dairy-free alternative, verify GF)
• 0.25 cup vegetable oil, plus more for frying 0.25 cup vegetable oil, plus more for frying
• 0.5 cup sweet corn kernels (fresh or frozen, thawed) 0.5 cup sweet corn kernels (fresh or frozen, thawed)

Instructions

1. 1

   In a large mixing bowl, combine the gluten-free cornmeal blend, gluten-free all-purpose flour blend, granulated sugar, gluten-free baking powder, salt, and black pepper. Whisk these dry ingredients together thoroughly for about 1 minute until they are well incorporated and no lumps remain.

2. 2

   In a separate medium bowl, whisk together the lightly beaten egg, buttermilk, and 1/4 cup of vegetable oil. Mix until the wet ingredients are smooth and emulsified, which should take about 30 seconds.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Add the sweet corn kernels to the mixture. Stir everything together with a spoon or spatula until just combined; be careful not to overmix, as this can result in tough hush puppies. The batter should be thick but pourable, with a consistency similar to thick pancake batter.

4. 4

   Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.

5. 5

   Carefully drop rounded tablespoons of the hush puppy batter into the hot oil, being sure not to overcrowd the pot. Fry in batches for about 4-6 minutes, turning occasionally with a slotted spoon, until they are golden brown and puffed up. They should sound crisp when gently tapped.

6. 6

   Using a slotted spoon, remove the cooked hush puppies from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining batter, ensuring the oil temperature remains consistent between batches.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Check that your baking powder is labeled gluten-free — some brands use grain starch as a filler — always verify the label says gluten-free.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.