Lee's Gluten-free Hushpuppies
is one of our recipes that I have developed and
prepare for us. Made from scratch except for the
creamed corn. This is an excellent compliment for
a Fish and Greens meal!
This recipe is from my trials and errors learning gluten free cooking, I hope you enjoy!
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1 cwhite rice flour
1 cwhite cornmeal
1 Tbspbaking powder
2 Tbspbaking soda
1/2 cwhite sugar
1 tspiodized table salt
1/2 tspxanthan gum
1 Tbspparsley flakes, heaping
1 mediumyellow onion finely chopped
1 can(s)cream corn, 10-14 ounce
1/4 cmilk on reserve, if needed
How to Make Lee's Gluten-free Hushpuppies
- Lee's Gluten-free Hushpuppies
Crispy thin outer crust, fluffy inside!
1 cup white rice flour
1 cup white cornmeal
1 tbsp baking powder
2 tbsp baking soda
1/2 cup white sugar
1 tsp iodized table salt
1/2 tsp xanthan gum
1 tbsp heaping parsley flakes
1 medium yellow onion, finely chopped
2 eggs, beaten
1 can creamed corn, 10-14 ounce average
1/4 cup milk on reserve, if needed
Thoroughly hand mix all Dry Ingredients
in a large bowl. I generally only use xanthan
gum if I intend on freezing half of my batter,
because xanthan gum keeps the batter from
separating when thawing. This freezes well, use a
freezer baggie and be sure to get all the air out.
Thaw overnight in the refrigerator.
Add the Other Ingredients, but don't add any milk
just yet. Stir until the batter is thoroughly blended.
The batter should be at a desirable thickness from
the creamed corn, like a slightly thick cornbread
batter, if not thin with just a little bit of
milk. If too thin add extra cornmeal.
After your batter is just right plug in and
heat your deep fryer to 350F. This gives the batter
a little while to rest while the fryer is heating up.
I find if the oil temperature is over 350F the outside
cooks too rapidly. I have made these with a non-
adjustable Fry-Daddy type fryer in the past and the
temperature was just perfect.
- I like to use a dining teaspoon and a bigger
dining tablespoon to handle the batter into the oil.
Use an oiled tablespoon to dip a heavy teaspoon
worth of batter and an oiled teaspoon to gently
slide the batter into the oil with. Don't crowd
the fryer, about 6-8 puppies at a time in a smaller
Fry-daddy. Give each dropped puppie a chance to bob
up before you drop the next one.
Fry each puppie for about 4 minutes and then try to
roll them over in the boiling oil with tongs. The
hushpuppies will cook to a point were they will
turn over and fry both sides evenly. Usual total fry
time is 6-8+ minutes after they pop up.
When done both sides will be a medium golden brown
but not dark. To check cut one in half as soon as
you pull it out. It should look a bit uncooked (wet)
in the center but this is what you want. This will
be absorbed while the hushpuppies are cooling and make
them even more fluffy. The outside will be a very nice
micro-thin almost cracker crust thanks to the rice
The parsley is mainly for color and also lets you see
how well mixed your ingredients are.
I get my white corn meal and rice flour in the
Hispanic section of my local store. I like to because
the flours are highly powdered, mix beautifully, and
have the perfect texture and color for this recipe. I
have powdered white rice at home to make this, just let
your batter (and do add the xanthan gum) set about an
hour in the refrigerator to absorb more.