Whether you call them hushpuppies or hush puppies, or just delicious, these fried blobs of corn meal and onions are one of my favorite things. Pre-gluten issues I would enjoy these every change I got. Luckily for me, the recipe works just as well with rice flour and a little xanthan gum (both Bob’s Red Mill).
2 c corn meal
1 c rice flour
1/2 tsp xanthan gum
6 tsp baking powder
1/4 tsp baking soda
2 tsp sugar
1 tsp salt
1.5 c milk (or buttermilk – I used lactose free milk)
2 c onion, diced
1 c red + green bell peppers, diced (I used left over pieces I had in the fridge, and the diced total was about 1 cup)
Oil for frying
Turn on the heat under the oil and combine the ingredients in a large bowl. When the oil is hot (I guessed as usual) drop batter in by the spoonful.
Note 1: my batter was not like a thick, stiff dough – it was pretty loose but turned out great. Also, I never know what temperature my oil is at because I work quickly through the process and forget, but I will try to get it together next time!
Cook the pups a few minutes on each side until golden brown and remove from the oil. Let drain on paper towels or whatnot. I put paper towels on a cookie rack and it worked great.
Note 2: I preferred my pups just undercooked. That may sound odd, but I found the pups too dry or not as chewy when I cooked them for too long. The perfect pup (to me anyway) was golden brown, had some give, and was chewy and delicious.
I served these pups with red pepper jelly at our 4th of July feast and they were a hit!
The League of Urban Wifery 