Do you enjoy cornbread? Do you enjoy donuts? If you answered yes to both of these questions, you’ll enjoy these gluten free hush puppies, even more. These babies are delicious served with just about anything. However, try pairing them with seafood or something spicy for a southern flare. They are moist and make a wonderful snack, as well. Though they contain plenty of onion, the onion is sauteed first to sweeten them up. This avoids the use of tons of sugar. Ahhhh…just amazing!
A gluten free hush puppies recipe with plenty of onion, little sugar, but sweet and moist; and the sauce is icing on the hush puppies!
Ingredients:
- 5 tablespoons mayonnaise
- 1-1/2 teaspoons honey
- 1 teaspoon gluten free chipotle salsa sauce (Bufalo) (or 1 teaspoon honey + 1/2 teaspoon hot sauce)
- 2 teaspoons neutral-flavored oil, for frying
- 1 large yellow onion*, finely chopped (1-1/2 cups)
- 3/4 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
- 1/2 cup 1/2 cup gluten-free cornmeal (Bob's Red Mill)
- 2 teaspoons gluten free baking powder (Rumford)
- 1-1/2 teaspoons garlic powder (optional)
- 1/8 teaspoon paprika
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 2 tablespoons granulated sugar
- 1/4 cup buttermilk**
- 1 tablespoon butter, melted and slightly cooled
- 1 tablespoon neutral-flavored oil or more butter
Instructions:
- Whisk together mayonnaise, honey, and chipotle sauce. Refrigerate until ready to serve.
- Add oil to a large skillet, and preheat over medium heat. Lower heat and add onion. Sauté, occasionally stirring, over low heat until translucent, about 7 minutes. Set aside to cool. (You should end up with a little over 1 cup of sautéed onion.)
- In a medium-size bowl, combine flour blend, cornmeal, baking powder, garlic powder (if using), paprika, salt, and sautéed onion.
- In a separate bowl, whisk together egg and sugar until sugar dissolves.
- Add buttermilk and whisk again.
- Slowly pour in melted butter while constantly whisking. Stir in oil, if using.
- Create a well in the center of the flour mixture and pour buttermilk mixture in the center. Stir using a wooden spoon. The batter/dough will be thick. Set aside 10 minutes for the dry ingredients to absorb some of the liquid.
- Preheat your deep-fryer or 2 to 3 inches of oil in a Dutch oven or deep skillet, to 375°F.
- Scoop dough using a 1-1/2 tablespoon spring-action scooper or heaping tablespoon. Working in batches, place one at a time on a metal, slotted spoon, and dip it into the oil. Shake it loose, but do not allow the hush puppy to stay on the bottom of the pan/fryer. Use the slotted spoon to spin it around to prevent sticking. It won't stick after about 15 seconds. After about 20 to 30 seconds, they float to the top. Fry 4 to 5 minutes or until deep golden brown. Turn them over to brown both sides or continuously rotate. Continue with remaining dough.
- Remove the hush puppies from the oil using the slotted spoon. Allow the excess oil to drip back into the oil. Transfer to a paper towel-lined plate to drain, and serve warm. Store leftovers in an air-tight container for up to 3 days or freeze in a single layer.
Tips
*Sauteed onion is sweeter than using raw onion. Saute 1-1/8 cups of chopped yellow onion in some oil. Add that instead of 1 cup raw, chopped yellow onion.
**Dairy Free Buttermilk Recipe (can also be made with cow's milk of any fat content): Combine 1 1/2 teaspoons apple cider vinegar with enough milk to make 1/2 cup. Set it aside for about 15 minutes until it thickens.