Name: Perfect Gluten-Free Hushpuppies Recipe
Ingredients: 2 Large Eggs: Eggs are the binding agent in our hushpuppies, lending moisture and richness to the batter. They contribute to the tender interior texture and help the hushpuppies achieve that beautiful golden-brown crust. For the best results, use large eggs at room temperature. This helps them incorporate more smoothly into the batter.; ½ Cup Granulated Sugar: Sugar might seem unexpected in a savory side dish, but it’s crucial for balancing the flavors and contributing to the browning process during frying. It adds a subtle sweetness that complements the onion and savory notes, creating a well-rounded taste profile. Don’t worry, the hushpuppies won’t be overly sweet – the sugar simply enhances the overall deliciousness.; 1 Medium Onion, Finely Chopped: Onion is the heart and soul of a hushpuppy, providing that signature savory flavor and aromatic depth. Finely chopping the onion is key to ensuring it cooks through evenly and distributes its flavor throughout each hushpuppy without being overpowering. Yellow or white onions work best for their mild yet distinct flavor. For an even finer texture, you can grate the onion instead of chopping it, but be sure to squeeze out any excess moisture.; ½ Cup Gluten-Free Cornmeal (or Corn Flour Alternative): This is where the gluten-free magic happens! Traditionally, hushpuppies are made with cornmeal, but for our gluten-free version, we’re using gluten-free cornmeal or a suitable alternative. If you can find gluten-free cornmeal, that’s ideal as it provides the closest texture and flavor to traditional hushpuppies. However, if gluten-free cornmeal is unavailable, you can use corn flour (masa harina) or a blend of corn flour and rice flour. The key is to use a flour that provides a slightly coarser texture than all-purpose gluten-free flour, mimicking the texture of cornmeal. Ensure your cornmeal or corn flour is certified gluten-free to avoid cross-contamination if you are strictly gluten-free.; ½ Cup Gluten-Free All-Purpose Flour Blend: A good quality gluten-free all-purpose flour blend is essential for creating the structure of our hushpuppies. Look for a blend that contains a mix of starches and gums (like xanthan gum or guar gum) as these help to mimic the properties of gluten, resulting in a batter that holds together well and produces tender, not crumbly, hushpuppies. Different gluten-free flour blends can vary in texture and absorbency, so you might need to adjust the liquid slightly depending on the blend you use. A blend that is specifically designed for baking is generally a good choice.; Salt and Pepper to Taste: Seasoning is crucial! Salt enhances all the flavors in the hushpuppies, while pepper adds a subtle warmth and depth. Start with a generous pinch of salt and a few grinds of black pepper, and then adjust to your preference. Remember, you can always add more seasoning later, but you can’t take it away. Taste the batter before frying to ensure it is properly seasoned.; Vegetable Oil or Canola Oil, for Deep Frying: For that perfect crispy exterior, we need oil for deep frying. Vegetable oil or canola oil are excellent choices as they have a neutral flavor and a high smoke point, making them ideal for deep frying. You’ll need enough oil to fill your deep fryer or kettle to a depth of at least two inches. Using enough oil ensures the hushpuppies cook evenly and don’t stick to the bottom of the pan.; Optional: Hushpuppy Dipping Sauce (for Serving): While hushpuppies are delicious on their own, a dipping sauce elevates them to another level. Consider making a classic creamy dipping sauce like remoulade, tartar sauce, or a simple honey mustard. Alternatively, a spicy aioli or a tangy BBQ sauce would also complement the savory hushpuppies beautifully. The choice of dipping sauce is entirely up to your personal preference and can be tailored to suit your meal.

Ingredients

Scale

2 Large Eggs: Eggs are the binding agent in our hushpuppies, lending moisture and richness to the batter. They contribute to the tender interior texture and help the hushpuppies achieve that beautiful golden-brown crust. For the best results, use large eggs at room temperature. This helps them incorporate more smoothly into the batter.

½ Cup Granulated Sugar: Sugar might seem unexpected in a savory side dish, but it’s crucial for balancing the flavors and contributing to the browning process during frying. It adds a subtle sweetness that complements the onion and savory notes, creating a well-rounded taste profile. Don’t worry, the hushpuppies won’t be overly sweet – the sugar simply enhances the overall deliciousness.

1 Medium Onion, Finely Chopped: Onion is the heart and soul of a hushpuppy, providing that signature savory flavor and aromatic depth. Finely chopping the onion is key to ensuring it cooks through evenly and distributes its flavor throughout each hushpuppy without being overpowering. Yellow or white onions work best for their mild yet distinct flavor. For an even finer texture, you can grate the onion instead of chopping it, but be sure to squeeze out any excess moisture.

½ Cup Gluten-Free Cornmeal (or Corn Flour Alternative): This is where the gluten-free magic happens! Traditionally, hushpuppies are made with cornmeal, but for our gluten-free version, we’re using gluten-free cornmeal or a suitable alternative. If you can find gluten-free cornmeal, that’s ideal as it provides the closest texture and flavor to traditional hushpuppies. However, if gluten-free cornmeal is unavailable, you can use corn flour (masa harina) or a blend of corn flour and rice flour. The key is to use a flour that provides a slightly coarser texture than all-purpose gluten-free flour, mimicking the texture of cornmeal. Ensure your cornmeal or corn flour is certified gluten-free to avoid cross-contamination if you are strictly gluten-free.

½ Cup Gluten-Free All-Purpose Flour Blend: A good quality gluten-free all-purpose flour blend is essential for creating the structure of our hushpuppies. Look for a blend that contains a mix of starches and gums (like xanthan gum or guar gum) as these help to mimic the properties of gluten, resulting in a batter that holds together well and produces tender, not crumbly, hushpuppies. Different gluten-free flour blends can vary in texture and absorbency, so you might need to adjust the liquid slightly depending on the blend you use. A blend that is specifically designed for baking is generally a good choice.

Salt and Pepper to Taste: Seasoning is crucial! Salt enhances all the flavors in the hushpuppies, while pepper adds a subtle warmth and depth. Start with a generous pinch of salt and a few grinds of black pepper, and then adjust to your preference. Remember, you can always add more seasoning later, but you can’t take it away. Taste the batter before frying to ensure it is properly seasoned.

Vegetable Oil or Canola Oil, for Deep Frying: For that perfect crispy exterior, we need oil for deep frying. Vegetable oil or canola oil are excellent choices as they have a neutral flavor and a high smoke point, making them ideal for deep frying. You’ll need enough oil to fill your deep fryer or kettle to a depth of at least two inches. Using enough oil ensures the hushpuppies cook evenly and don’t stick to the bottom of the pan.

Optional: Hushpuppy Dipping Sauce (for Serving): While hushpuppies are delicious on their own, a dipping sauce elevates them to another level. Consider making a classic creamy dipping sauce like remoulade, tartar sauce, or a simple honey mustard. Alternatively, a spicy aioli or a tangy BBQ sauce would also complement the savory hushpuppies beautifully. The choice of dipping sauce is entirely up to your personal preference and can be tailored to suit your meal.

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Instructions

Step 1: Combine Wet Ingredients

In a large mixing bowl, crack the 2 large eggs. Ensure they are at room temperature for better incorporation.

Add the ½ cup granulated sugar to the bowl with the eggs.

Using a whisk or a hand mixer, beat the eggs and sugar together until they are well combined and slightly frothy. This step incorporates air into the mixture, which contributes to the light and airy texture of the hushpuppies. You don’t need to whip them to stiff peaks, just until they are pale yellow and slightly thickened.

Step 2: Incorporate Onions

Add the 1 medium onion, finely chopped, to the egg and sugar mixture.

Stir the chopped onion into the wet ingredients until it is evenly distributed. The onion will release some of its moisture, which is perfectly fine and will contribute to the overall moisture content of the batter.

Step 3: Combine Dry Ingredients

In a separate, smaller mixing bowl, measure out the ½ cup gluten-free cornmeal (or corn flour alternative) and the ½ cup gluten-free all-purpose flour blend.

Add salt and pepper to taste to the dry ingredients. Start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust to your liking.

Whisk the dry ingredients together thoroughly to ensure they are well combined and evenly distributed. This step is important to prevent clumps of flour in the batter and to ensure the seasoning is consistent throughout.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the large bowl containing the wet ingredients.

Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. Mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in gluten-free flours and result in tougher hushpuppies. A few streaks of flour are okay at this stage, as they will disappear as you continue to mix.

Once the batter is mostly combined, stop mixing and let it rest for about 5-10 minutes. This resting period allows the gluten-free flours to fully hydrate and the batter to thicken slightly.

Step 5: Heat Oil for Deep Frying

Pour vegetable oil or canola oil into a deep fryer or a large, heavy-bottomed pot or kettle. You need enough oil to reach a depth of at least two inches.

Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). Use a deep-fry thermometer to accurately measure the oil temperature. Maintaining the correct oil temperature is crucial for ensuring the hushpuppies cook properly and don’t become greasy or undercooked. If you don’t have a thermometer, you can test the oil by dropping a tiny bit of batter into it. If it sizzles and browns in about 45-60 seconds, the oil is ready.

Step 6: Fry the Hushpuppies

Once the oil is hot and at the correct temperature, carefully drop spoonfuls of the hushpuppy dough into the hot oil. Use a heaping teaspoon to scoop the batter and gently drop it into the oil. Do not overcrowd the pot; fry in batches to maintain the oil temperature and prevent the hushpuppies from sticking together. Fry about 6-8 hushpuppies at a time, depending on the size of your pot.

As the hushpuppies fry, they will initially sink to the bottom and then rise to the surface. Allow them to cook for about 2-3 minutes on the first side, until the bottom becomes golden brown.

If necessary, gently turn the hushpuppies using a slotted spoon or tongs to ensure they cook evenly on all sides. Sometimes they will roll themselves as they cook, but if not, a gentle nudge will help.

Continue to fry the hushpuppies until they are golden brown all over and cooked through. This should take about 4-6 minutes total per batch, depending on the size and oil temperature.

Step 7: Drain Excess Oil

Remove the cooked hushpuppies from the hot oil using a slotted spoon or tongs.

Place them on a plate lined with paper towels to drain any excess grease. The paper towels will absorb the oil and help keep the hushpuppies crispy.

Step 8: Serve and Enjoy

Serve the gluten-free hushpuppies immediately while they are hot and crispy.

Serve with your favorite hushpuppy dipping sauce (optional, but highly recommended!). Classic options include remoulade, tartar sauce, honey mustard, or a spicy aioli.

Enjoy these delicious, crispy, and gluten-free treats as an appetizer, snack, or side dish!

Nutrition

Serving Size: one normal portion
Calories: 200-250 kcal
Sugar: 8-10g
Sodium: 150-200mg
Fat: 12-15g
Saturated Fat: 2-3g
Unsaturated Fat: 9-12g
Carbohydrates: 20-25g
Fiber: 1-2g
Protein: 3-4g
Cholesterol: 40-50mg