I had the pleasure of reviewing April Peveteaux’s new book, Gluten-Free Cheat Sheet (see review here). It’s the perfect book for someone who is new to gluten-free or trying it out. One of the recipes really caught my eye; hushpuppies. This is something I never get to eat in a restaurant any more. I adapted her recipe to make gluten-free dairy-free hushpuppies. I hope you give it a try!
Gluten-Free Dairy-Free Hushpuppies
Adapted from the book, Gluten-Free Cheat Sheet, posted with permission
1/2 cup all-purpose gluten-free flour (this flour should have xanthan gum in it)
1/2 cup gluten-free cornmeal
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground black pepper (I found 1/2 teaspoon to be too much)
1 teaspoon vinegar
1/2 cup milk substitute (plain and unsweetened)
1 small onion or shallot, diced
Vegetable oil for frying
1. Combine first 5 ingredients in a medium bowl. Set aside.
2. In a small bowl, combine the vinegar and milk sub. Set aside for 5 minutes.
3. To the milk, add the egg and beat well. Mix in the onion.
4. Add the milk mixture to the flour mixture, just combining. Do not over mix.
5. Heat oil in a deep pot or cast iron skillet on medium high. Make sure the oil is hot enough by testing on a small piece.
6. Using a tablespoon, drop balls of the batter into the oil. Leave plenty of room in the pan, working in batches if necessary. Do not crowd the hushpuppies.
7. Cook until golden brown, about 3 minutes on each side.Lower temp of the oil if they are browning but not all the way cooked inside. Remove from oil and allow to drain on paper towel. Serve with tartar sauce, or as a side to chili, soup or fried fish.