The first time I had hushpuppies were at Bubba Gump Shrimp in Miami, Florida the day before heading on a cruise as my high school graduation present with my  dad and little brother. (Great trip, great food!)

That was before I was gluten free. Thanks to Food Network (thanks Pat and Gina Neely!), I have found a great recipe that I can tweak a little bit and all while remaining DELICIOUS!


A hushpuppy or cornbread ball is a savory, starch-based food made from cornmeal batter that is deep fried or baked in small ball or sphere shapes. Hushpuppies are a food with strong ties to the South, although they are available in many areas of America on the menus of deep fried fish restaurants. 


  • Peanut oil, for frying
  • 1 cup yellow cornmeal
  • 3/4 cup gluten free flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 small Vidalia onion, finely grated
  • 4 scallions, thinly sliced
  • 1 cup coconut milk
  • 1 large egg, beaten
  1. Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375ºF.
  2. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.)
  3. Mix in the remaining ingredients, stirring well to combine.
  4. Dip 2 spoons into a mug of water (this allows the batter to come clean off).
  5. Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches.
  6. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness).
  7. Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.


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