Hush Puppies (Wheat-Free)

Total Time
Prep 15 mins
Cook 30 mins

I love hush puppies, but wanted something lighter than 100% cornbread and without wheat. I also like it spicy. This recipe uses rice flour instead of wheat flour, but it works well with about anything. Consider replacing 1/2 the flour with corn flour.


  1. Combine dry ingredients in a bowl, break up any lumps.
  2. Stir in onions, green onions, and chives.
  3. Add egg and blend well.
  4. Add liquid until batter is thick enough to form into balls, but not runny.
  5. In a large skillet or deep fryer, heat 4" oil to 350°F or 180°C.
  6. Form batter into 3/4" to 1" balls and drop into the hot oil (use two spoons to form them with).
  7. Do not crowd.
  8. Cook until dark golden brown and cooked through, about 2 minutes.
  9. Drain on paper towels.
Most Helpful

EXCELLENT... especially for gluten-free! My family was quite impressed! I did cut way back on the pepper for the sake of my 3 year old and my 89 year old grandma :). Also, I used half water and half milk. I loved the way the puppies puffed up and held together. This recipe will definitely go into my gluten free cookbook- IT'S A KEEPER.

ladonne April 09, 2010