Hush Puppies (Wheat-Free)

"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."
 
Ready In:
45mins
Yields:
Units:

ingredients

directions

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

@Chef Biker
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  1. ladonne
    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.
     
  2. Chef Biker
    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.
     
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