Lees Gluten Free Hushpuppies Recipes

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GLUTEN-FREE VEGAN CREOLE JALAPENO HUSH PUPPIES



Gluten-Free Vegan Creole Jalapeno Hush Puppies image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 45 hush puppies

Number Of Ingredients 10

2 cups brown rice flour
1 cup yellow cornmeal
1 tablespoon garlic powder
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon fine sea salt
4 ounces jalapeno, finely diced
4 ounces vegan butter, melted
Olive oil, for deep-frying

Steps:

  • In a bowl combine the rice flour, cornmeal, garlic powder, cayenne, black pepper, baking powder, sea salt and jalapenos. Mix thoroughly with spoon. Add the vegan butter and 1 1/2 cups water, and mix well until the ingredients form a wet mixture.
  • For the mixture into balls, 1 tablespoon per ball.
  • Fill a tabletop deep-fryer with olive oil and heat to 350 degrees F (see Cook's Note). Fry the hush puppies in batches of 10 to 20 until light brown, 3 to 4 minutes.

GLUTEN-FREE HUSH PUPPIES



Gluten-Free Hush Puppies image

Provided by GlutenFreeBaking.com

Time 46m

Number Of Ingredients 13

1 cup gluten-free cornmeal ((5 ounces; 141 grams))
3/4 cup finely ground white rice flour ((3 ounces; 85 grams))
3 tablespoons granulated sugar ((1 1/2 ounces; 42 grams))
2 teaspoons baking powder
1 teaspoon seasoned salt or regular salt
1/2 teaspoon baking soda
1/2 teaspoon chipotle powder, optional
1/4 teaspoon xanthan gum
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup milk
1 large egg ((about 1 3/4 ounces; 50 grams, out of shell))
2 quarts vegetable oil, for frying

Steps:

  • In medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder (if using), and xanthan gum.
  • In a medium bowl, whisk together onion, garlic, milk, and egg. Pour wet ingredients into dry ingredients and stir together until smooth but some lumps remain.
  • Heat oil in a Dutch oven over high heat to 350°F and adjust flame to maintain temperature. Line a rimmed baking sheet with paper towels.
  • Drop batter, about 2 teaspoons at a time into hot oil until you have a dozen hush puppies. Fry for two minutes and then turn the hush puppies. Fry until deep golden brown, about 2 minutes longer. Remove hush puppies from the oil with a skimmer. Transfer to prepared baking sheet. Repeat with remaining batter. Serve warm.

JALAPEñO-GOAT-CHEESE HUSH PUPPIES



Jalapeño-Goat-Cheese Hush Puppies image

Time 30m

Yield Makes about 18

Number Of Ingredients 11

1 cup yellow cornmeal
1 1/2 tablespoons all purpose flour
1 1/2 tablespoons sugar
3/4 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 tablespoons beaten egg
1 1/2 tablespoons chopped seeded jalapeño chile
4 ounces coarsely crumbled soft fresh goat cheese (about 1 cup)
Canola oil or vegetable oil (for deep-frying)

Steps:

  • Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chile in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients.
  • Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm until crisp in 375°F oven, 12 to 14 minutes.

LEE'S GLUTEN-FREE HUSHPUPPIES



Lee's Gluten-free Hushpuppies image

My dear wife Kittie is gluten intolerant. This 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!

Provided by Lee Ungerecht

Categories     Other Breads

Number Of Ingredients 12

1 c white rice flour
1 c white cornmeal
1 Tbsp baking powder
1 tsp baking soda
1/2 c white sugar
1 tsp iodized table salt
1/2 tsp xanthan gum
1 Tbsp parsley flakes, heaping
1 medium yellow onion finely chopped
2 eggs beaten
1 can(s) cream corn, 10-14 ounce
1/4 c milk on reserve, if needed

Steps:

  • 1. Lee's Gluten-free Hushpuppies Crispy thin outer crust, fluffy inside! Dry Ingredients 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 Other Ingredients 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.
  • 2. 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 flour. Notes: 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.

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