When we were in Florida in May, we enjoyed a good old fashioned fried seafood dinner. Everything we had was gluten-free so in fairness, I guess it wasn’t that old fashioned. On the menu were fried gulf shrimp and hush puppies. The shrimp were excellent as always, but the hush puppies were out of this world delicious! They were light and fluffy – unlike any gluten versions I’ve ever had. This is another instance when a gluten-free variation of something turned out to be better than what it was created to replace. It’s so much fun when that happens!
Since we don’t own any type of fryer like a Fry-Daddy or even Fry-Baby, we have not made these at home yet. It’s really almost too hot to grill out here these days so frying something is out of the question anyway. However, as soon as the weather cools down a bit (hopefully in September!), we’ll be frying up some of these fantastic gluten-free hush puppies on the back deck. I’m already on the lookout for a new pan that can double as a pan for frying on the grill burner. And just to clarify – the above photo is the serving plate – not my personal dinner plate. I probably could have eaten that many hush puppies, but I restrained myself.
Maddie G (nickname of family member) made the hush puppies and used an old gluten recipe as a guideline. The original recipe is called “Mama’s Best Hush Puppies” and that’s all I know about the origin of it. The brands used for the flour and corn meal are listed beside the ingredients. Feel free to use whatever brands of gluten-free flour and corn meal you prefer.
Maddie G’s Hush Puppies
- 1 cup medium grind corn meal (Dixie Lily)
- 1/2 cup gluten-free flour (Pamela’s Pancake & Baking Mix)
- 3 t. baking powder
- 1/2 t. salt
- 1 t. sugar *recipe calls for 2 teaspoons
- 2 eggs
- 1 cup milk with 1 T. of lemon juice added (or 1 T. apple cider vinegar) *recipe calls for buttermilk
- 1/8 t. baking soda
- 1 cup chopped white (or yellow) onion *can use less if desired
- Mix all dry ingredients except the baking soda together.
- Add eggs and buttermilk to which baking soda has been added.
- Add onions and mix well.
- Drop by rounded teaspoons into deep fat (canola oil) and fry until golden brown.
- Drain on paper towels before serving.
For those who don’t do dairy, soy milk might work for the buttermilk. Another dairy free gluten-free flour mix like the one from Jules Gluten Free should definitely work well too. Pamela’s Pancake & Baking Mix does contain dairy, but most other blends we’ve tried before are dairy free. I’m not sure if egg replacer will work in this recipe, but if anyone finds out that it does, please be sure to let us know.
When I was growing up in Florida near the beach, fish frys were a part of our culture. The Kiwanis Club hosted them for fundraisers and families and friends had get togethers where fried fish and hush puppies were the main attraction. For me at least, the negative of living gluten-free is not about not eating one thing or another. It’s about missing out on something you consider a tradition – part of the fabric that makes up your life. Thankfully, most of the foods that are off limits on the gluten-free diet can be recreated to be not only gluten-free, but amazingly delicious!
*Special thanks to Maddie G for sharing this amazing recipe with us!