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Gluten-free Cheddar Hush Puppies

5 from 1 vote
By Nicole @ Gluten Free on a Shoestring
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 12 large hush puppies
Gluten-free Cheddar Hush Puppies. Perfect gluten-free appetizer recipe!
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Nicole's favorite way to serve these hush puppies is on a bed of greens dressed with a simple vinaigrette and a dollop of sour cream. Once fully prepared, they are best eaten right away.

Ingredients 

  • 1 cup (140 g) all-purpose gluten-free flour, See Recipe Notes
  • 1 cup (132 g) coarsely ground yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 ounces sharp yellow Cheddar cheese, grated
  • ¼ cup chopped scallions, about 2 large scallions
  • 2 tablespoons minced celery, from 1 small stalk
  • 1 cup (8 fluid ounces) buttermilk, at room temperature
  • 2 (100 g out of shell) eggs, at room temperature, beaten
  • Neutral oil, for deep-frying

Instructions 

  • In a large bowl, place the flour, cornmeal, baking powder, baking soda, and salt, and whisk to combine well.
  • Add the grated cheese, scallions, and celery, and mix to coat them in the dry ingredients.
  • Create a well in the center and add the buttermilk and eggs. Mix until just combined, without overmixing. The batter should be thick but soft.
  • Place paper towels on a plate, and set it aside.
  • Bring 2 inches of oil to 325°F in a large, heavy-bottomed pot or deep fryer. Using a spring-loaded ice cream scoop or two large spoons, drop about 2 tablespoons’ worth of batter in the hot oil.
  • Repeat with as much batter as can fit comfortably, taking care not to crowd the oil.
  • Allow to cook for about 3 minutes or until golden brown on one side before gently turning over and cooking until golden brown all over and cooked through, about another 2 minutes.
  • Remove from the oil with a strainer and place on the paper-towel-lined plate to drain.
  • Bring the oil back to temperature between batches. Repeat with the remaining batter.
  • Serve immediately.
  • Bigger Bite Option: Drop the cornmeal batter in the frying oil in larger portions, about ¼-cup each, and fry for 4 to 5 minutes more.
  • No-Fry Option: The only way to achieve a round shape for your hush puppies is to fry them, but that alone isn’t reason enough not to bake them if that’s what you’d prefer. Prepare and portion the batter in the same manner as directed in the recipe, but preheat your oven to 350°F and place the batter portions spaced about 1½ inches apart from one another on a lined rimmed baking sheet. Bake the hush puppies for about 15 minutes, or until lightly golden brown all over. Serve immediately.

Notes

Nicole recommends using the recipes in her book and on her blog for gluten free flour blends. These are her two favorite brands of commercially available all-purpose gluten-free flour blends: Better Batter's original blend gluten free flour; Bob's Red Mill 1-to-1 gluten free baking flour. 
Recipe and all photos are from the book Gluten-Free Small Bites: Sweet and Savory Handheld Treats for On-the-Go Lifestyles and Entertaining, by Nicole Hunn. Excerpted by arrangement with Da Capo Press, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2016.

Nutrition

Serving: 1hush puppy | Calories: 137kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 306mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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