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
- Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375ºF.
- 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.)
- Mix in the remaining ingredients, stirring well to combine.
- Dip 2 spoons into a mug of water (this allows the batter to come clean off).
- Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches.
- 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).
- Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.